Recipes and Ideas

Green Chile Spoonbread

Recipe courtesy of Chef Scott Neuman, Oba! Restaurante, Portland, Oregon

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  • * 3/4 cup milk
  • * 1/2 cup heavy (whipping) cream
  • * 2 teaspoons mashed roasted fresh garlic
  • * 1 poblano pepper, roasted, finely chopped
  • * 3 tablespoons finely chopped red bell pepper
  • * 3/4 cup roasted fresh corn kernels
  • * 3/4 cup (3 ounces) pepperjack cheese
  • * 1/4 teaspoon ground white pepper
  • * 1 teaspoon kosher salt
  • * 2 tablespoons butter, melted
  • * 1/2 cup yellow cornmeal
  • * 3/4 cup Chicken Broth
  • * 3 eggs, separated


  1. Preheat oven to 325°F. Spray 1-1/2-quart baking dish or soufflé dish with cooking spray; set aside.
  2. Combine milk and broth in medium saucepan. Bring to a boil over medium heat. Boil 30 seconds. Reduce heat to medium-low. Gradually add cornmeal, stirring with wire whisk until well blended. Remove from heat. Add butter, salt and pepper; stir until butter is completely melted. Pour into large bowl.
  3. Add cheese, corn, bell peppers, poblano peppers, garlic and cream; mix well. Cool slightly. Add egg yolks; stir with wire whisk until well blended.
  4. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Gently stir into cornmeal mixture. Pour into prepared baking dish. Place baking dish in larger ovenproof pan. Carefully add enough hot water to larger pan to come about 1 inch up side of 1-1/2-quart baking dish.
  5. Bake 1 hour 15 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.


How to Roast a Poblano Pepper: Preheat broiler. Place pepper on ungreased baking sheet. Broil, 4 inches from heat, 15 minutes, or until skin blisters and blackens, turning pepper frequently. Place pepper in paper or plastic bag; close tightly. Let stand 15 minutes. Peel skin off pepper using a paper towel. Discard stem and seeds.

How to Roast Garlic: Preheat oven to 400 degrees F. Remove outer skin from 1 medium head garlic, leaving skins of cloves intact. Cut off about 1/4 inch from pointed top of head, exposing the individual cloves of garlic. Place the head, cut-side up, in small baking dish. Drizzle with 2 teaspoons olive oil. Bake, covered, 25 to 35 minutes, or until cloves feel soft when pressed. Cool slightly. Cut off the stem end. Squeeze the paste from each clove into a small bowl; discard skins. Mash with a fork or back of a spoon to form a paste. One medium head of garlic yields about 1 tablespoon paste.

How to Roast Corn: Preheat oven to 400 degrees F. Place 2 ears of corn, with husk intact, on baking sheet. Bake 30 minutes, or until husks are browned and somewhat dry. Cool slightly. Peel off husks and silk; discard. Cut corn kernels from cobs. Two medium ears of corn yield 1 to 1-1/2 cups corn kernels.