Recipe: Double-Corn Spoon Bread with Green Chiles

DOUBLE-CORN SPOON BREAD WITH GREEN CHILES

"Although this is called spoon bread, it's more of a custard dish."

6 large, fresh, mild chiles, such as Hatch, Anaheim or poblano
2 tablespoons butter, divided use
1/2 cup grated Monterey Jack cheese
1/4 cup cheddar cheese
3 eggs, separated
kernels from 2 ears of corn (about 1 1/2 cups corn)
2 tablespoons yellow cornmeal
2 tablespoons flour
1/3 cup milk
2 tablespoons sour cream
1/2 teaspoon salt
1 tablespoon butter

Roast, peel and seed chiles. Set aside.

Preheat oven to 350 degrees F.

Butter an 8-inch square baking pan with 1 tablespoon butter. Place the prepared chiles in a layer in the bottom. Sprinkle with Monterey Jack cheese and cheddar cheese, reserving 2 tablespoons. Set aside.

Beat the egg whites in a bowl until soft peaks form; set aside.

In another bowl, mix together egg yolks, the corn, cornmeal, flour, milk, sour cream and salt. Fold the egg whites gently into the yolk-flour mixture. Spoon over the cheese and peppers.

Cut the remaining 1 tablespoon butter into small pieces and scatter over the top. Scatter reserved cheese as well.

Bake for 25 to 30 minutes, or until all but the very center is set.

Makes 8 servings
Source: The San Francisco Chronicle Cookbook by Michael Bauer and Fran Irwin