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.
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
Heat oven to 350 degrees F.
Cook 1 tablespoon butter and chile pepper in a small skillet over medium heat
4 to 5 minutes or until tender; set aside.
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.
Whisk together milk, egg yolks and baking powder in a medium bowl; stir into
cornmeal mixture. Stir in corn and chile pepper.
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.
Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until
knife inserted near center comes out clean.
Let stand for 15 minutes before serving (bread will sink during standing).