Corn Bread Casserole Recipe
Magical Recipes Factoid - Did you know that the poblano pepper is often sold north of Mexico and referred to as pasilla? The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
- 1 fresh poblano pepper minced
- 1 yellow pepper, small, diced
- 1 red pepper, small, diced
- 1/2 red onion, small, diced
- 2 1/2 cups roasted or grilled corn
- 1/2 oz. butter
- 1 TB sugar
- 3/4 tsp. cayenne pepper
- 3/4 TB black pepper
- 2 tsps. kosher salt
- 1 quart milk
- 1 quart heavy cream
- 4 cups corn meal
- 4 egg yolks
- 1 1/4 cups buttermilk
- 4 egg whites
- In a pot over medium heat, sweat peppers, onions and chilies in butter.
- Add spices and stir to incorporate.
- Add milk and cream. Bring to a boil.
- Reduce heat. Slowly whisk in corn meal.
- Cook for 5-10 minutes or until it thickens.
- Remove from heat.
- In a mixing bowl, whisk together egg yolks and buttermilk.
- Temper yolk mixture and add back to base.
- Completely cool corn meal mixture in the refrigerator.
- Remove from refrigerator and break into small pieces.
- Leave at room temperature.
- Whip egg whites to soft peaks.
- Fold into corn meal mixture and place in a baking dish.
- Bake 30 minutes at 350 degrees or until golden brown.