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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