When paired with Snack Factory® Pretzel Crisps®, this two-cheese, creamy dip is a traditional crowd-pleaser.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon butter
- 1 fresh poblano chile, seeded and chopped
- 1 ½ cups water
- ¾ cup cornmeal
- 1 cup shredded Cheddar cheese
- 1 (8 ounce) carton sour cream
- ¼ cup melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup milk
- 3 eggs, separated
- 1 teaspoon baking powder
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
Instructions
- 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.
- 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.
- 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.
- 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).
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 531 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
As another commenter said, I cooked this for about 45 min in the rectangle pan. Top was brown and the bottom like a soufflé. I won’t be making this again
Excellent, plan to make it for family dinners again.
I cooked for 50 minutes. The top was brown the bottom was like a souffle, not breadlike