Green Chile Spoonbread

Name: Green Chile Spoonbread
Yield: Serves 8 to 10
Ingredients: 2 tablespoons unsalted butter, softened; 3/4 cup freshly grated Parmesan cheese; 3 cups whole milk; 1 1/2 cups fine yellow cornmeal; 6 large eggs, separated; 1 1/2 cups buttermilk; 6 cloves roasted garlic (see page 250), finely chopped; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 1/2 tablespoons kosher salt; 1 teaspoon cayenne; 3 Hatch or 2 medium poblano or Anaheim chiles, roasted, peeled, seeded, and finely diced (see page 250); 2 tablespoons finely chopped fresh oregano; 1/2 cup finely chopped fresh chives; 1 tablespoon sugar

December 14, 2011

For those of you who are not from the South, spoonbread is best described as a cross between a soufflé and corn bread. Light and creamy like a soufflé, this elegant side dish delivers the essence of corn bread without any of its density. Parmesan cheese gives the spoonbread a rich, savory note, while sweet roasted garlic and roasted green chiles provide the force of its flavor profile. Chopped chives and oregano fleck each bite with fresh color and flavor. At Bar Americain we serve Green Chile Spoonbread alongside the Smoked Chicken with Black Pepper Vinegar Sauce (page 126), but I would be hard-pressed to think of a meal that wouldn’t be complemented by this dish.

Recipe information

Yield
Serves 8 to 10

Ingredients

2 tablespoons unsalted butter, softened

3/4 cup freshly grated Parmesan cheese

3 cups whole milk

1 1/2 cups fine yellow cornmeal

6 large eggs, separated

1 1/2 cups buttermilk

6 cloves roasted garlic (see page 250), finely chopped

2 teaspoons baking powder

3/4 teaspoon baking soda

1 1/2 tablespoons kosher salt

1 teaspoon cayenne

3 Hatch or 2 medium poblano or Anaheim chiles, roasted, peeled, seeded, and finely diced (see page 250)

2 tablespoons finely chopped fresh oregano

1/2 cup finely chopped fresh chives

1 tablespoon sugar

Preparation

Step 1
Preheat the oven to 350°F. Grease the bottom and sides of a 12-inch square baking dish with the butter and sprinkle with 1/4 cup of the Parmesan cheese.
Step 2
Bring the milk to a boil in a small saucepan. Put the cornmeal in a large bowl and whisk in the hot milk. Let cool for a few minutes before whisking in the egg yolks. Add the buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano, and chives and mix until combined.
Step 3
Whip the egg whites in an electric mixer fitted with the whisk attachment until frothy. Slowly add the sugar and continue whipping until soft peaks form. Fold the egg whites into the cornmeal mixture and spread evenly in the prepared baking dish.
Step 4
Sprinkle the remaining 1/2 cup Parmesan evenly over the top of the batter and bake until the top is golden brown and the inside is soft and fluffy, about 40 minutes. Cut into squares and serve hot.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsCornbread Bread Soufflé Dessert Southern American Cornmeal Flour Chile Vegetable Parmesan Cheese Dairy Side Gluten Free Nut Free Vegetarian Weeknight Meals Baking Electric Mixer Kwanzaa Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes