For a richer flavor, use a sharp Cheddar cheese. If you don't have fresh poblano peppers, you can substitute with canned green chiles, but the flavor will be different. Be careful not to overbake the spoon bread, or it will become dry. To make ahead, prepare the spoon bread mixture up to the point of folding in the egg whites. Cover and refrigerate for up to 24 hours. When ready to bake, let the mixture come to room temperature while you preheat the oven and beat the egg whites. Continue with the recipe as directed.
Corn and Poblano Spoon Bread
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PREP TIME35 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS12
A comforting and subtly spicy spoon bread, featuring the vibrant flavors of fresh poblano peppers, sweet corn, and a hint of cheesy goodness. Perfect as a side dish or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol115 mg
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Fiber2 g
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Protein9 g
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Saturated Fat12 g
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Sodium531 mg
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Sugar1 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepMelt 1 teaspoon of butter in a small skillet over medium heat. Add the chopped poblano chile and cook for 4-5 minutes, or until softened. Set aside. (7 minutes)
03
StepIn a medium saucepan, combine water and cornmeal. Bring to a boil over medium-high heat, then reduce heat to low. Cook, stirring constantly, for 1 minute, or until the mixture thickens significantly. (5 minutes)
04
StepRemove the cornmeal mixture from the heat and transfer it to a large bowl. Stir in the shredded Cheddar cheese, sour cream, 1/4 cup melted butter, salt, and black pepper until well combined. (3 minutes)
05
StepIn a separate medium bowl, whisk together the milk, egg yolks, and baking powder until smooth. Add this mixture to the cornmeal mixture and stir to combine. Stir in the drained corn kernels and the cooked poblano pepper. (5 minutes)
06
StepIn a clean, dry medium bowl, beat the egg whites with a whisk or electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cornmeal mixture, being careful not to deflate them. (5 minutes)
07
StepGrease a 3-quart rectangular baking dish or a 3-quart round casserole dish. Pour the spoon bread mixture into the prepared dish. (2 minutes)
08
StepBake for 35 minutes (rectangular dish) or 50 minutes (round dish), or until a knife inserted near the center comes out clean. (50 minutes)
09
StepRemove from the oven and let stand for 15 minutes before serving. The bread will sink slightly as it cools. (15 minutes)
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Please Rate
Davin Goyette
Jun 17, 2025The instructions were easy to follow, and the spoon bread turned out perfectly!
Woodrow Towne
May 30, 2025I substituted pepper jack cheese for the cheddar, and it added a nice kick.
Myrtle Gislason
May 24, 2025This was a hit at our potluck! Everyone loved the subtle spice from the poblano pepper.
Ulises Mcclure
May 22, 2025I found that 40 minutes was enough time in my oven, so keep an eye on it.