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Corn and Poblano Spoon Bread

Corn and Poblano Spoon Bread

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Del Monte

Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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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