Our sweet corn and green chili cornbread gives a nice combination of sweet and mild heat. Originally a Southern dish, corn spoon bread is something of a cornbread souffle. This one is studded with super sweet corn kernels and fresh green jalapenos.
Sweet Corn and Green Chile Cornbread
Author: Chef Garrett Berdan, RDN
Nutrition Information
- Serves: 6 servings
- Calories: 178
- Fat: 8g
- Saturated fat: 4g
- Carbohydrates: 21g
- Sugar: 4g
- Sodium: 310mg
- Fiber: 2g
- Protein: 7g
- Cholesterol: 119mg
Prep time:
Cook time:
Total time:
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F and butter a 6-cup baking dish.
- Bring the milk to a low boil in a heavy saucepan over medium heat.
- Stir in the yellow corn meal and cook until it thickens, about 3 minutes.
- Stir in the unsalted butter, corn kernels, diced jalapeno chili, salt and black pepper. Set aside to cool slightly.
- Meanwhile, place the 4 separated egg whites into a large, clean mixing bowl.
- Beat on high with an electric hand-mixer until stiff peaks form. Stir the separated egg yolks into the cornmeal mixture.
- Fold the whipped egg whites into the batter in 3 additions, and mix until just combined.
- Pour the batter into the prepared baking dish and place in the preheated oven.
- Bake for about 35 minutes, or until puffed and golden brown on top.
- Serve with a large spoon hot from the oven.
Notes
Estimated cost per serving: $0.40
If you like to crank up the heat, you can substitute hotter peppers for the jalapenos.
Recipe developed by Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.
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