SPICY CORN SPOONBREAD

SPICY CORN SPOONBREAD image

Yield 8-10 servings

Number Of Ingredients 7

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3 large poblano peppers
3 ears sweet corn
1 can cream-style corn
1 (8 oz) carton sour cream
2 eggs, beaten
1 box jiffy corn muffin mix
1/2 c butter, melted (save the wrapper to grease the baking dish)

Steps:

Generously butter a 9X13 baking dish or a large souffle dish. Place peppers on a cookie sheet under the oven broiler, and char, turning frequently, until blackened on all sides. While the peppers are roasting, shave corn kernels off cob. Preheat oven to 375. Cool peppers, then peel, seed and dice them coarsely. Mix all ingredients together in a large bowl and pour into baking dish. Bake for 45 minutes, or until spoonbread is set. Serve straight from the baking dish or spoon into a serving bowl.