Sweet Corn and Green Chile Cornbread
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 cups whole milk
  • 1 cup yellow cornmeal
  • 2 tablespoons unsalted butter
  • 112 cups canned corn kernels, drained
  • 1 fresh jalapeno chili, seeds and ribs removed, finely diced
  • 12 teaspoon salt
  • 12 teaspoon ground black pepper
  • 4 large eggs, separated
  1. Preheat the oven to 400 degrees F and butter a 6-cup baking dish.
  2. Bring the milk to a low boil in a heavy saucepan over medium heat.
  3. Stir in the yellow corn meal and cook until it thickens, about 3 minutes.
  4. Stir in the unsalted butter, corn kernels, diced jalapeno chili, salt and black pepper. Set aside to cool slightly.
  5. Meanwhile, place the 4 separated egg whites into a large, clean mixing bowl.
  6. Beat on high with an electric hand-mixer until stiff peaks form. Stir the separated egg yolks into the cornmeal mixture.
  7. Fold the whipped egg whites into the batter in 3 additions, and mix until just combined.
  8. Pour the batter into the prepared baking dish and place in the preheated oven.
  9. Bake for about 35 minutes, or until puffed and golden brown on top.
  10. Serve with a large spoon hot from the oven.
Estimated cost per serving: $0.40
Nutrition Information
Calories: 178 Fat: 8g Saturated fat: 4g Carbohydrates: 21g Sugar: 4g Sodium: 310mg Fiber: 2g Protein: 7g Cholesterol: 119mg
Recipe by Rootopia at http://rootopia.com/sweet-corn-and-green-chili-cornbread/