DUTCH OVEN SPOON BREAD

A hearty, delicious and filling side dish for soup or chili. 8 large servings per oven.

 1 pound ground sausage

 1 small onion

 1/4 cup chopped green bell pepper

 1-1/2 cups self-rising cornmeal

 2 eggs

 1-8oz can creamed corn

 1-1/2 cups shredded Cheddar cheese

 1 tsp sugar

 1 4 oz. can green chilies

 1 fresh jalapeño, chopped (remove seeds)

 Place sausage, onion and jalapeño in the Dutch oven and cook over until sausage is evenly brown. Remove sausage to another

 pan. Swish grease around inside of Dutch oven and drain off excess. In a large bowl, combine the cornmeal, green pepper,

 chilies, eggs and creamed corn. Pour half the batter into the Dutch oven. Sprinkle the batter with the cooked sausage, onion and

 jalapeño mix. Cover with cheese. Pour on remaining batter. Put oven on top of 10 charcoal brickettes arranged in a circle and

 place 14 brickettes around the edge of the lid. Rotate oven 1/3 turn and the lid 1/3 turn in the opposite direction every ten

 minutes. Remove oven from lower coals after 25 minutes and finish cooking with top coals only. It's done when browned,

 about 35 to 45 minutes.

 NOTE: the jalapeños don't make this too spicy hot, but you can omit the chilies and jalapeños for a very mild dish.