Hot! Hot! Hot! Habanero Cheddar Spoon Bread
1 Frieda’s Dried Habanero Chile
2 cups water
1 cup yellow or white cornmeal
1 teaspoon salt
1 cup cold milk
2 eggs, well-beaten
1 tablespoon minced green onion
2 teaspoons baking powder
2/3 cup shredded cheddar cheese
Reconstitute the chile with boiling water. Drain, seed and mince the chile. Be sure to wear rubber gloves.
Combine the water, cornmeal and salt in a medium saucepan and mix well. Bring to a boil. Reduce the heat to medium-low and cook for about 5 minutes, stirring constantly (mixture will be thick). Remove from heat. Heat a greased 8-inch baking dish in a 400-degree oven.
Stir the milk into the cornmeal mixture. Stir in the eggs. Stir in the Habanero chile, green onions, baking powder and cheese and mix well. Pour the batter into the hot baking dish. Bake for 30 to 35 minutes or until the center is firm and well browned. Serve hot with an entrée or salad.