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.
- 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
- 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
- Preheat 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).
Prep Time: 35 min.
Cook Time: 35 min.
Stand Time: 15 min.
Reprinted with permission from