This light and fluffy poblano corn casserole has sweet corn and mildly spicy pepper in every bite.
Self-rising cornmeal gives it texture and lift, while the cheese and cream cheese make it rich and creamy.
Lightly coat an 8-inch-square baking dish with cooking spray.
Photo: Fred Hardy
Heat oil in a large skillet over medium-high heat.
Remove from heat and stir in cream cheese.
Set aside to cool slightly, about 5 minutes.
Meanwhile, whisk eggs, green chiles, milk, cornmeal and salt together in a large bowl.
Reserve 1/3 cup cheese and add the remainder to the egg mixture.
Add the corn mixture; stir well to combine.
Spoon into the prepared baking dish.
Sprinkle the top with the reserved cheese.
Bake until a knife inserted into the middle comes out clean, 35 to 45 minutes.
Tips
If you could’t find self-rising cornmeal, substitute 6 Tbsp.
fine cornmeal, 2 Tbsp.
all-purpose flour and 1/2 tsp.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
