Best Corn And Poblano Spoon Bread Recipes
CORN AND POBLANO SPOON BREAD
Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g
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 chilies and Cheddar cheese.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Cook 1 Tbsp. butter and chili 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 Tbsp. 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 chili 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-qt. rectangular baking dish or round casserole dish. Bake 35 minutes for rectangular dish or 50 minutes for round dish or until knife inserted near center comes out clean. Let stand 15 minutes before serving (bread will sink during standing).
- Read more at http://www.delmonte.com/recipes/spring-summer-celebrations/corn-and-poblano-spoon-bread#LyK5kifX5wdkfcIb.99
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