Fiesta Spoon bread

This is a delightfully cheesy spin on cornbread and is great served with soups.  I omit the roasted red peppers. 

Source: Everyday With Rachael Ray

• 1 14 3/4 ounce can  creamed corn

• 1 roasted red pepper, cut into small cubes

• 4 scallions, trimmed and thinly sliced crosswise

• 2 large eggs

• 1 stick  (4 ounces) butter, melted

• 1/2 cup half-and-half

• 1 teaspoon salt

• 1 cup cornmeal

• 1/2 teaspoon baking soda

• 1/2 pound sharp cheddar cheese, shredded (about 3 cups)

directions

1. Preheat the oven to 400 degrees . Grease a 2-quart or 8-inch square baking dish and set aside. In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half and salt. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
2. Stir the vegetable mixture into the dry ingredients until just combined; do not overmix. Pour the batter into the prepared baking dish and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake until set, about 20 minutes. Serve hot.