1992: Double Corn Spoon Bread With Green Chiles
Serves 8
Recipe By: San Francisco Chronicle
Published in: San Francisco Chronicle
2 tablespoons butter
6 large -- fresh green chiles (such as Anaheim), roasted, peeled
and seeded
1/2 cup grated Monterey Jack cheese
1/4 cup grated sharp cheddar cheese
3 eggs -- yolks and whites separated
Kernels from 2 fresh ears of corn (yellow or white)
2 tablespoons yellow cornmeal
2 tablespoons flour
1/3 cup milk
2 tablespoons sour cream
1/2 teaspoons salt
Preheat oven to 350 . Butter an 8-inch-square baking pan with 1
tablespoon of the butter. Place the chiles in a layer on the bottom of
the pan, and sprinkle all but 2 tablespoons of the cheese on top of
them. Beat the egg whites until fluffy, but not stiff. In another bowl,
mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour
cream and salt. Fold the whites gently into the yolk-flour mixture. Spoon
over the cheese and peppers. Cut the remaining butter into small pieces
and scatter over the top. Sprinkle the remaining cheese over all. Bake
for 20-25 minutes, or until all but the very center is set. Serve hot.
Serves 8
Recipe Notes
The contrasting tastes and textures of cornmeal and fresh corn kernels
enrich this simple dish from Georgeanne Brennan. Tasters really liked the
charred fresh chiles and the light, souffle-like texture. Serve this
anytime -- even for a light supper with a green salad and French bread.
Brennan started writing for the Food section in 1982. She is author of
"Potager," "The Glass Pantry" and "The Food and Flavors of Haute
Provence," among others.
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