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Corn and Poblano Spoon Bread
Corn and Poblano Spoon Bread
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Cheesy spoon bread with poblano chiles and spicy corn for a flavorful twist.
Ingredients:
  • 1 teaspoon butter
  • 1 fresh poblano chile, seeded and chopped
  • 1.5 cups water
  • 0.75 cup cornmeal
  • 1 cup shredded Cheddar cheese
  • 1 (8 ounce) carton sour cream
  • 0.25 cup melted butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 cup milk
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
Instructions:
  • Preheat the oven to 350°F. In a small skillet over medium heat, melt 1 teaspoon of butter. Cook the poblano chile pepper in the melted butter for 4 to 5 minutes until tender. Set aside.
  • In a medium saucepan, bring water and cornmeal to a boil over medium-high heat. Reduce heat and cook, stirring constantly, until very thick, about 1 minute. Remove from heat and transfer to a large bowl. Mix in cheese, sour cream, 1/4 cup melted butter, salt, and black pepper.
  • Combine milk, egg yolks, and baking powder in a medium bowl, whisk until well mixed. Fold the mixture into the cornmeal mixture along with the canned seasoned corn and reserved poblano chile pepper.
  • Whip egg whites until stiff peaks form, then gently mix them into the cornmeal mixture. Transfer the mixture to a greased 3-quart baking dish. Bake for 35 minutes if using a rectangular dish, or 50 minutes if using a round one, until a knife comes out clean when inserted near the center. Allow it to rest for 15 minutes before serving (the bread will settle during this time).

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