Cheesy Corn and Poblano Spoon Bread

Follow our step-by-step guide on how to make Cheesy Corn and Poblano Spoon Bread.

1. Step 1

   Start by preheating your oven to 350°F (175°C). In a small skillet, melt 1 teaspoon of butter over medium heat. Add the chopped poblano chile and sauté for about 4 to 5 minutes until it becomes tender. Once done, set it aside to cool slightly.

2. Step 2

   In a medium saucepan, combine 1 1/2 cups of water and 3/4 cup of cornmeal. Bring this mixture to a boil over medium-high heat, then reduce the heat and stir constantly for about 1 minute until it thickens up nicely. Remove it from the heat and transfer the cornmeal mixture to a large mixing bowl.

3. Step 3

   Now, stir in 1 cup of shredded Cheddar cheese, the entire carton of sour cream, 1/4 cup of melted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything together until well combined.

4. Step 4

   In another bowl, whisk together 1/2 cup of milk, the egg yolks, and 1 teaspoon of baking powder until smooth. Pour this mixture into the cornmeal mixture and stir until everything is nicely blended. Don't forget to fold in the drained can of Del Monte Whole Kernel Corn and the sautéed poblano chile.

5. Step 5

   Next, in a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cornmeal mixture, being careful not to deflate them too much. This will give your spoon bread a lovely light texture.

6. Step 6

   Pour the combined mixture into a greased 3-quart rectangular baking dish or a 3-quart round casserole dish. Bake in the preheated oven for about 35 minutes if using a rectangular dish, or 50 minutes for a round dish. You’ll know it’s done when a knife inserted near the center comes out clean.

7. Step 7

   Once baked, let the spoon bread stand for about 15 minutes before serving. It may sink a little during this time, but that’s perfectly normal! Enjoy this warm, cheesy delight as a side dish or a comforting main course.