Loaded Spoonbread

A quick change of plans before my supper club this weekend sent me scrambling to create a side dish to accompany the month's theme, Country Cottage. I needed something not too hot for this hot June day, and easy enough to acquire ingredients and prepare in a few hours. I also wanted to use at least one of the fresh herbs thriving in my garden, cilantro, basil or dill. Already on the table were she crab soup and pork chops.

The resulting recipe was for a side dish that can accompany many summer meals, whether the entree is pork chops, chicken, steak, or a vegetarian creation. It's based on a classic Southern staples, spoonbread, and it's easy and yummy.

1 red pepper, finely chopped

1 jalapeno pepper, finely chopped (or more to kick up the heat)

fresh cilantro to taste, chopped

2 eggs

1 package Jiffy corn bread mix

1 (8 ounce) can cream-style corn

1 (8.75 ounce) can sweet corn, drained

1 cup sour cream

1/2 cup melted butter

1 cup shredded Cabot sharp cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking dish.

Chop peppers and cilantro.

Combine all ingredients except cheese. Mix well and pour into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.