Corn and Poblano Spoon Bread recipe
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Ingredients
- 1 teaspoon butter 1 fresh poblano chile, seeded and chopped 1 ½ cups water ¾ cup cornmeal 1 cup shredded Cheddar cheese 1 (8 ounce) carton sour cream ¼ cup melted butter ½ teaspoon salt ¼ teaspoon black pepper ½ cup milk 3 eggs, separated 1 teaspoon baking powder 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
Nutrition Info
- 278.2 caloriescarbohydrate: 17.4 gcholesterol: 114.9 mgfat: 20 gfiber: 2.1 gprotein: 8.9 gsaturatedFat: 11.5 gservingSize: -sodium: 531.1 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Corn and Poblano Spoon Bread
Directions
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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.
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).