Double Corn Spoon Bread With Green Chiles Recipe

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Double Corn Spoon Bread with Green Chiles

J White Harris

By
@JWhiteH

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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Comments:

Serves:

8

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian