Print Recipe

Corn and Poblano Spoon Bread

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.

Ingredients



Instructions

  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).

Serves 8
Prep Time: 35 min.
Cook Time: 35 min.
Stand Time: 15 min.

Recipe and photo credit: Del Monte.

Other Southwestern casserole recipes you may like...

Poblanos Florentine Casserole
Smoked Chicken and Green Chile Bake
Green Corn Tamale Casserole
Chili Casserole with Cornbread


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.