1992 Winner: 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 cups 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 cups 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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