Spoon Bread with Green Chiles Corn and Cheese
Elevate your comfort food repertoire with this Spoon Bread with Green Chiles, Corn, and Cheese—a savory, soufflé-like dish bursting with bold Southwestern flavors. This recipe marries creamy yellow cornmeal with a mix of sharp cheddar and Monterey Jack cheeses, while green chiles and sweet corn kernels add pops of zest and texture to every bite. Lightened up with whipped egg whites for a tender, airy finish, this oven-baked treasure pairs perfectly with a dollop of sour cream or a sprinkle of fresh herbs. Whether as a unique side dish for your next dinner party or a cozy centerpiece for weeknight meals, this easy-to-make spoon bread is sure to delight. Ready in just an hour, it’s a seasonal favorite you’ll be revisiting often!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter (plus extra for greasing the dish)
- 2 cups whole milk
- 0.75 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 4 large eggs, separated
- 4 ounces canned diced green chiles, drained
- 1 cup frozen corn kernels, thawed
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or casserole with unsalted butter and set aside.
In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Add the milk and bring the mixture just to a simmer, stirring occasionally.
Gradually whisk in the cornmeal, sugar, and kosher salt. Continue stirring until the mixture thickens and begins to pull away from the sides of the pan, about 3-5 minutes. Remove from heat.
Stir in the baking powder, mixing thoroughly, then set the mixture aside to cool slightly.
In a large bowl, beat the egg yolks and slowly add them to the slightly cooled cornmeal mixture, stirring constantly to combine.
Fold in the green chiles, corn kernels, shredded cheddar cheese, and shredded Monterey Jack cheese until evenly distributed.
In a separate, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
Gently fold the beaten egg whites into the cornmeal mixture in three additions, being careful not to deflate the mixture. Continue folding until no streaks of egg white remain.
Pour the batter into the prepared baking dish and smooth the top with a spoon or spatula.
Bake in the preheated oven for 35-40 minutes, or until the spoon bread is puffed, golden brown on top, and set in the center. A toothpick inserted into the center should come out clean.
Serve warm with a dollop of butter, sour cream, or chopped fresh herbs, if desired.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 29.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1250 mg | 96% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
