double corn spoon bread with green chiles
(4 RATINGS)
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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prep time
30 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 tablespoons butter
- 6 large fresh green chiles (such as anaheim), roasted, peeled and seeded
- 1/2 cup grated monterey jack cheese
- 1/4 cup grated sharp cheddar cheese
- 3 - eggs -- yolks and whites separated
- 2 - ears corn, kernals removed
- 2 tablespoons yellow cornmeal
- 2 tablespoons flour
- 1/3 cup milk
- 2 tablespoons sour cream
- 1/2 teaspoon salt
How To Make double corn spoon bread with green chiles
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Step 1Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
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Step 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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Step 3Beat the egg whites until fluffy, but not stiff.
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Step 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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Step 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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Discover More
Category:
Vegetables
Category:
Side Casseroles
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
Culture:
Southern
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