Instructions: 1. Bring the water, salt, butter and white pepper to a simmer. Slowly add the cornmeal and continue to simmer stirring until it is very thick and coats the bottom of the pan, about 5 minutes.

2. Preheat the oven to 400 degrees F. Beat in the remaining ingredients and pour into a greased 9xI2-inch baking dish. Bake until set and browned, 30 to 45 minutes. Garnish each serving with chopped cilantro. Hint: Any leftovers can he cooled and used as a stuffing for chicken or pork.

NOTES : "Spoonbread is a southern dish that may have been borrowed from Italy because it starts out like polenta. We have turned it the addition of sweet corn kernels, red bell peppers, and a touch of chile."

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