Corn And Poblano Spoon Bread

Ingredients

• Servings: 8
• 1 teaspoon butter
• 1 fresh poblano chile, seeded and chopped
• 1 1/2 cups water
• 3/4 cup cornmeal
• 1 cup shredded cheddar cheese
• 1 (8 ounce) carton sour cream
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 3 eggs, separated
• 1 teaspoon baking powder
• 1 (15.25 ounce) can del monte® southwest corn with poblano and red peppers, drained

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• 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, the 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).