double corn spoon bread with green chiles
(4 ratings)
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The contrasting tastes and textures of cornmeal and fresh corn kernels enrich this simple dish. The chiles and the light, souffle-like texture make a pleasing combination. Serve this anytime -- even for a light supper with a green salad and French bread.
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(4 ratings)
yield
8 serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For double corn spoon bread with green chiles
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2 Tbspbutter
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6 lgfresh green chiles (such as anaheim), roasted, peeled and seeded
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1/2 cgrated monterey jack cheese
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1/4 cgrated sharp cheddar cheese
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3eggs -- yolks and whites separated
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2ears corn, kernals removed
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2 Tbspyellow cornmeal
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2 Tbspflour
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1/3 cmilk
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2 Tbspsour cream
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1/2 tspsalt
How To Make double corn spoon bread with green chiles
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1Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
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2Place the chiles in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them.
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3Beat the egg whites until fluffy, but not stiff.
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4In 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.
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5Cut 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.
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