- 1 teaspoon butter
- 1 fresh poblano chile, seeded and chopped
- 1 1/2 cups water
- 3/4 cup cornmeal
- 1 cup shredded Cheddar cheese
- 1 (8 ounce) carton sour cream
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 3 eggs, separated
- 1 teaspoon baking powder
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
- Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
04/17/2018
recipepes.com
Corn and Poblano Spoon Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
