• 1 Rating

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

Source: Better Homes and Gardens


Recipe Summary

35 mins
35 mins at 350°
15 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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).

Nutrition Facts

278 calories; total fat 20g; saturated fat 11.5g; cholesterol 124mg; sodium 535mg; potassium 166mg; carbohydrates 17g; fiber 2.1g; sugar 1g; protein 8.9g.


1 Ratings
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