Spoonbread with Candied Peppers

This ooey-gooey spoonbread is a great alternative to cornbread.  It's rich and yummy and when topped with extra butter and candied peppers it's over-the-top delicious!  Use pepper jelly if you can't find candied peppers.

Spoonbread with Candied Peppers

Ingredients

• 1 cup self-rising cornmeal
• 1/2 cup flour
• 2 Tbsp. cane syrup (or honey)
• 1 tsp. salt
• 1 can corn kernels, drained
• 1 can creamed corn
• 1 cup sour cream
• 1 can corn kernels, drained
• 1 can corn creamed corn
• 4 Tbsp. butter, melted
• 3 eggs
• 4 Tbsp. butter, sliced (optional)
• 8 oz. candied peppers (a.k.a. Cowboy Candy) or pepper jelly (optional)

Click he Serves 6-8
Cook time: 35 minutes

Preheat oven to 350.  In a large mixing bowl, beat eggs, then add melted butter, sour cream, corn kernels, creamed corn, and salt, stir to combine.  Add dry ingredients and combine.  
Pour into a greased 2-quart casserole dish and bake for 35-40 minutes until set. 
For the optional candied pepper topping: using a chopstick or skewer, poke holes in all over the top of the spoonbread, top with pats of butter and a jar of candied peppers.re to edit.