2 cups corn meal
1 1/2 tsp salt
2 cups boiling water
1 tbs bacon fat
6 slices semi crisp bacon cut into small pieces.
2 eggs
1 tsp baking soda
2 cups buttermilk
1 tbs aji amarillo powder
1/4 tsp chipotle powder

Hoffman Family Spoon Bread

baby red pepper co. 2/5/16
My mother's family is from the Cincinnati/Fort Thomas area and this Depression era recipe was frequently served when her grandmother ran a tea room in the family home to make ends meet during years of economic hardship. It is filling, savory and everything you'd expect of Southern comfort food.
This recipe adds some tweak with pepper powder.
Batter and spices
  1. preheat oven to 400 F.
  2. pour boiling water over corn meal and salt, stir thoroughly.
  3. add bacon fat and well beaten eggs after water has cooled slightly so as not to cook eggs as they hit the liquid. Fold in the crumbled bacon. 
  4. pour into a greased baking dish and bake 40-45 minutes.
  5. a fluffier bread can be achieved by separating eggs and folding in beaten/stiff whites. 
  6. 4 oz. of creamed corn may be added to the batter.