Double corn spoon bread with chilies and cheese

By dcarriger56

Ingredients

• 6 long green chiles
• 8 eggs, well beaten
• 2 16-ounce cans cream-style corn
• 2 cups ( about 8 ounces) grated meduim-sharp chedder cheese or monterey Jack cheese or a combination of both.
• 1 1/2 cups yellow cornmeal, preferably stone-ground
• 2 4-ounce jars chopped roasted red peppers, rinsed and drained.
• 2/3 cup cultured buttermilk
• 1/2 cup sugar
• 5 pickled jalapeno chiles, stemmed and minced(about 1/3 cup)
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda

Details

Servings 8

Preparation

Step 1

In the open flame of gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chilies and coarsely chop them. There should be about 1 cup.
Position a rack in middle of the oven and preheat the oven to 375F.
Butter a 10 to 12-cup shallow casserole dish.
In a large bowl. whisk together the eggs, cream-style corn, and cheese. Stir in the cornmeal, green chiles, red peppers, and buttermilk. Add sugar, jalapenos, baking powder, salt, and baking soda and mix well. Transfer the batter to the baking dish.
Bake for 35 to 40 minutes, or until puffed and just barely set in the center. Serve hot or warm.