Corn and Poblano Spoon Bread

Spoon bread is a casserole-style side dish with a pudding-like texture. This recipe is extra flavorful from tender corn kernels, poblano chiles and Cheddar cheese.

Corn and Poblano Spoon Bread


  • 1/4 cup butter, melted and divided
  • 1 fresh poblano chile pepper, stemmed, seeded and chopped
  • 1 1/2 cups water
  • 3/4 cup cornmeal
  • 1 cup shredded Cheddar cheese
  • 8 ounces sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1 (15.25 ounce) can Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers, drained


  1. Heat oven to 350 degrees F.
  2. Cook 1 tablespoon butter and chile pepper in a small skillet over medium heat 4 to 5 minutes or until tender; set aside.
  3. Combine water and cornmeal in a medium saucepan. Bring to a boil over medium-high heat; reduce heat. Cook, stirring constantly, 1 minute or until very thick. Remove from heat. Stir in cheese, sour cream, remaining 3 tablespoons butter, salt and pepper; set aside.
  4. Whisk together milk, egg yolks and baking powder in a medium bowl; stir into cornmeal mixture. Stir in corn and chile pepper.
  5. Beat egg whites with whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3 quart rectangular baking dish or round casserole dish.
  6. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until knife inserted near center comes out clean.
  7. Let stand for 15 minutes before serving (bread will sink during standing).

Servings: 8 | Prep: 35 min | Cook: 35 min

Recipe and photo used with permission from: Del Monte