Green Chili Spoonbread
This quintessentially Southern recipe is one of the most elegant dishes to
be made from cornmeal; the chiles add a distinctive Southwestern flavor.
Spoon bread is typical of the influence of southern food in Texas.
It is believed to have derived origianlly from the Native American porridge called suppone.
This green chile spoon bread recipe has a rich soufflelike texture and is an
excellent accompaniement of any dark meat or game.
*I substitue New Mexico Hatch Green Chilis when they are available for the Poblano.
- 3/4 cup milk
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon white pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 teaspoons roasted garlic, pureed
- 3/4 cup roasted fresh corn kernels, (1 large ear)
- 1 whole poblano chile, roasted, peeled, seeded and diced
- 3 tablespoons green bell peppers, diced
- 3 tablespoons red bell peppers, diced
- 1 whole serrano chile, seeded and minced
- 1/2 cup heavy cream
- 3 whole eggs, separated
Preheat the oven to 325 degrees F.
Combine the mild and chicken stock in a large saucepan over high heat and bring to a boil.
Let it boil for 30 SECONDS, then reduce heat to medium and add the cornmeal, whisking until smooth.
Remove fromt he heat and add the salt, pepper, and butter.
Mix thoroughly and transfer to a large mixing bowl.
Add all the remaining ingredients, except the eggs, and combine completely.
Let the mixture cool slightly.
Whisk the egg yolks into the mixture.
Beat the egg whites to soft peaks and gently fold in.
Pour the mixture into a lightly oiled to 1 1/2 quart baking dish or souffle mold,
and place inside a larger pan. Add enough very hot water to the larger pan to come
about 1 inch up the side of the spoon-bread dish.
Place in the oven and bake for 45 minutes, or until a knife inserted in the
center comes out clean.
Check the spoon bread after the first half hour; if it is browning too quickly,
cover with foil.
From Ann Clark's Quick Cuisine