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Corn & Pepper Spoon Bread

2-cups chicken broth
1/4-cup butter
1/2-tsp salt
1/2-tsp pepper
1-cup cornmeal
1-cup buttermilk
1-tbsp hot sauce
1-red pepper, seeded and chopped
1-cup whole kernel corn

Preheat oven to 425*F
Grease an 11x7 inch metal baking pan
In a saucepan, combine broth, 1-cup water, butter, salt and pepper
Bring to a boil over medium high heat
Stir in cornmeal and cook until thickened, about 4 minutes
Stir in buttermilk, hot sauce, red pepper, and corn; cool slightly
In a large bowl, whisk eggs until pale and frothy
Gradually fold into cornmeal mixture and combine well
Pour batter into prepared pan and place in oven
Bake until centre still jiggles a little and top is golden, about 25 minutes
Serve warm