Green Chili Spoon Bread
|Milk||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Diced green bell pepper||3 Tablespoon|
|Diced red bell pepper||3 Tablespoon|
|Diced poblano pepper||2 Tablespoon|
|Diced serrano chile peppers||1 Teaspoon|
|Roasted garlic puree||2 Teaspoon|
|Fresh corn/Canned white shoepeg corn||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
I'reheat oven to 325°.
Combine milk and water in large saucepan; bring to boil.
Let boil for 2 minutes, then reduce heat and add cornmeal a little at a time, whisking until smooth.
Remove from heat and add salt, pepper and butter.
Mix thoroughly, then mix in all remaining ingredients, except eggs.
Let mixture cool slightly and whisk in egg yolks.
Beat egg whites to soft peaks and gently fold in.
Pour mixture into lightly oiled baking dish and place inside a larger pan.
Add very hot water to a depth of 1 inch in the large pan.
Bake approximately 1 hour.(Done when knife in center comes out clean.)