Corn And Poblano Spoon Bread

• 1 teaspoon butter
• 1 fresh poblano chile, seeded and chopped
• 1 1/2 cups water
• 3/4 cup cornmeal
• 1 cup shredded Cheddar cheese
• 1 (8 ounce) carton sour cream
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 3 eggs, separated
• 1 teaspoon baking powder
• 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, drained

1. Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
2. Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
3. Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
4. Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

butter, poblano chile, water, cornmeal, cheddar cheese, sour cream, butter, salt, black pepper, milk, eggs, baking powder, del monte

Taken from www.allrecipes.com/recipe/234250/corn-and-poblano-spoon-bread/ (may not work)