Spoon bread is not a bread per se, more like a custardy pudding. It’s called spoon bread because it’s made with cornmeal, which is used in breads, and is eaten with a spoon. This recipe is quite creamy;  it’s almost  the consistency of moist scrambled eggs. For a firmer texture, go with the larger amount of cornmeal.

1 c fresh (or frozen) corn kernels
1/2 c chopped onion
1/2 c bell pepper strips
1/2 c water or broth
1 c chopped zucchini or summer squash
1 c chopped tomato
1 c shredded cheddar or other cheese
1/2 – 1 c cornmeal
2 eggs
1/2 c milk
tabasco or other hot sauce, to taste (a few dashes)
salt and ground black pepper, to taste

1. Preheat oven to  350ºF. Grease an 8-inch x 8-inch baking dish or similar baking dish.

2. In a large saucepan, combine corn, onion, bell pepper strips, and water or broth. Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Take off heat. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside.

3. In a small bowl, whisk together eggs, milk, hot sauce, salt, and black pepper. Stir the egg mixture into the vegetable mixture. Transfer to prepared baking dish. Bake, uncovered, for about 40 minutes, or until set. Let sit for 5 minutes before serving.