Title: Chile-Spiked Spoonbread
Categories: Bread
Yield: 6 Servings
| 2 | c | Water |
| 1 | ts | Salt |
| 1 | c | Yellow cornmeal |
| | | Preferably stone-ground |
| 4 | tb | Unsalted butter |
| 2 | c | Milk |
| 3 | lg | Eggs (at room temperature) -- beaten |
| 1 | | Hot chile pepper; jalapeno |
| 2 | ts | Baking powder |
Recipe by: Kwanzaa by Eric V. Copage Position a rack in the center of the
oven, and preheat to 400 degrees. Lig In medium saucepan, bring the water
and salt to a boil over high heat. Gra Remove the pan from the heat, and
stir in the butter until melted. Then wh Bake until puffed and golden
brown, about 45 minutes. Let stand 5 minutes