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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Rating:
★★★★★ 4 votes
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

Step-By-Step

1Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.

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.

3Beat the egg whites until fluffy, but not stiff.

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.

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.

About this Recipe

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