Double Corn Spoon Bread with Green Chiles

Double Corn Spoon Bread With Green Chiles Recipe

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J. White Harris


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.


★★★★★ 4 votes

30 Min
25 Min


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2 Tbsp
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
eggs -- yolks and whites separated
ears corn, kernals removed
2 Tbsp
yellow cornmeal
2 Tbsp
1/3 c
2 Tbsp
sour cream
1/2 tsp

How to Make Double Corn Spoon Bread with Green Chiles


  • 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.

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About Double Corn Spoon Bread with Green Chiles

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

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