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Corn and Poblano Spoon Bread

Rated as 3.67 out of 5 Stars

"Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread."
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Ingredients

1 h 25 m servings 252 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
  2. Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
  3. Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
  4. Beat egg whites with a 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 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

Nutrition Facts


Per Serving: 252 calories; 19.5 g fat; 11.8 g carbohydrates; 8.5 g protein; 115 mg cholesterol; 393 mg sodium. Full nutrition

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Reviews

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Excellent, plan to make it for family dinners again.

I cooked for 50 minutes. The top was brown the bottom was like a souffle, not breadlike