Baked Red Bell Peppers with Sweet Corn Spoon Bread

Directions

1. Preheat the oven to 325 degrees. Cut the tops off of the red bell peppers, discard the seeds and stems and reserve the tops for another use.
2. In a medium saucepan, bring the milk to a boil. Gradually whisk in the cornmeal.
3. Add the salt, sugar and cayenne, reduce heat and simmer three minutes or until thickened.
4. Add corn, green onions and cheddar cheese. Remove from heat.
5. In a small bowl, beat the eggs with the baking powder until frothy.
6. Temper the eggs by adding a bit of the corn mixture to the egg mixture. Then fold the egg mixture into the corn mixture.
7. Place the red bell peppers into a baking dish and fill with the corn mixture.
8. Bake for 45 minutes or until set.
9. Top with green onion garnish and serve.