DOUBLE CORN SPOON BREAD WITH GREEN CHILES

Double Corn Spoon Bread with Green Chiles image

Provided by J. White Harris

Time 55m

Number Of Ingredients 11

2 Tbsp butter
6 large fresh green chiles (such as anaheim), roasted, peeled and seeded
1/2 c grated monterey jack cheese
1/4 c grated sharp cheddar cheese
3 eggs -- yolks and whites separated
2 ears corn, kernals removed
2 Tbsp yellow cornmeal
2 Tbsp flour
1/3 c milk
2 Tbsp sour cream
1/2 tsp salt

Steps:

1. Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
2. Place the chiles in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them.
3. Beat the egg whites until fluffy, but not stiff.
4. In another bowl, mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour cream and salt. Fold the whites gently into the yolk-flour mixture. Spoon over the cheese and peppers.
5. Cut the remaining butter into small pieces and scatter over the top. Sprinkle the remaining cheese over all. Bake for 20-25 minutes, or until all but the very center is set. Serve hot.