Corn and Poblano Spoonbread

Corn and poblano spoonbread is a soft, cheesy Southern-style cornmeal casserole baked until puffed and set, making an easy vegetarian side dish.

Prep: 15 min · Cook: 45 min · Yield: 8 · Method: Oven

Ingredients

• 2 cups corn
• 1 poblano pepper
• 1 cup cornmeal
• 2 cups whole milk
• 3 eggs
• 1 cup cheddar cheese
• 2 tablespoons butter
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Roast the poblano directly over a gas flame or under the broiler, turning until blistered and charred all over. Place it in a covered bowl for 10 minutes, then peel, seed, and finely chop it. (about 15 min) — High heat
2. Preheat the oven to 375°F. Melt the butter in a 2-quart baking dish, coating the bottom and sides. (about 5 min) — 375°F
3. Bring the milk to a gentle simmer in a medium saucepan. Gradually whisk in the cornmeal, salt, and pepper. Cook, stirring constantly, until thick, about 5 minutes. (about 7 min) — Gentle simmer
4. Remove the saucepan from the heat. Stir in the corn, poblano, and cheddar until combined. Let the mixture cool for 5 minutes, then fold in the beaten eggs. (about 8 min)
5. Pour the mixture into the buttered baking dish and bake until puffed, lightly golden, and set in the center, 30 to 35 minutes. (about 35 min) — 375°F
6. Rest the spoonbread for 5 minutes before serving. (about 5 min)