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

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Recipe Summary

prep:
35 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

278 calories; protein 8.9g 18% DV; carbohydrates 17.4g 6% DV; fat 20g 31% DV; cholesterol 114.9mg 38% DV; sodium 531.1mg 21% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2018
Excellent plan to make it for family dinners again. Read More

Most helpful critical review

Rating: 3 stars
06/19/2017
I cooked for 50 minutes. The top was brown the bottom was like a souffle not breadlike Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/19/2017
I cooked for 50 minutes. The top was brown the bottom was like a souffle not breadlike Read More
Rating: 5 stars
03/02/2018
Excellent plan to make it for family dinners again. Read More