Corn and Poblano Spoon Bread

This Southern-style spoon bread with chilies and Southwestern seasonings is sure to spice up your dinner table.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 35 mins 350°F
  • Stand: 15 mins

Corn and Poblano Spoon Bread

Directions

  1. 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.
  2. 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, the 1/4 cup melted butter, the salt and black pepper.
  3. 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.
  4. 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).
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Nutrition Facts (Corn and Poblano Spoon Bread)

  • Per serving:
  • 278 kcal ,
  • 20 g fat
  • (12 g sat. fat ,
  • 124 mg chol. ,
  • 535 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 9 g pro.
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