Cornmeal and Kale Spoon Bread with Red Peppers

Name: Cornmeal and Kale Spoon Bread with Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound kale (about 2 bunches), thick ribs and stems cut away; 1 tablespoon olive oil; 1 1/2 cups sliced green onions; 1 cup frozen white corn, thawed, drained; 1/2 cup chopped drained roasted red peppers from jar; 1 garlic clove, minced; 2 cups water; 1 1/2 cups yellow cornmeal; 2 1/2 cups reduced-fat (2%) milk; 1 teaspoon salt; Nonstick vegetable oil spray; 4 large eggs; 1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese; 1 teaspoon hot pepper sauce

Servings: persons

1 pound kale (about 2 bunches), thick ribs and stems cut away
1 tablespoon olive oil
1 1/2 cups sliced green onions
1 cup frozen white corn, thawed, drained
1/2 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 cups water
1 1/2 cups yellow cornmeal
2 1/2 cups reduced-fat (2%) milk
1 teaspoon salt
Nonstick vegetable oil spray
4 large eggs
1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese
1 teaspoon hot pepper sauce

1
Cook kale in large pot of boiling salted water until tender, about 10 minutes.
2
Drain; cool.
3
Squeeze dry.
4
Finely chop kale.
5
Heat oil in large nonstick skillet over medium-high heat.
6
Add onions, corn, red peppers, and garlic; stir 3 minutes.
7
Mix in 1 1/2 cups kale.
8
Remove from heat.
9
Whisk 2 cups water and cornmeal in bowl to blend.
10
Bring milk and salt to simmer in heavy large saucepan over medium heat.
11
Gradually whisk in cornmeal mixture.
12
Stir until mixture boils and thickens, about 5 minutes.
13
Cool slightly.
14
Preheat oven to 350F.
15
Spray oval 13x9x2-inch baking dish with nonstick spray.
16
Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture.
17
Stir in kale mixture, cheese, and hot pepper sauce.
18
Transfer to prepared dish; smooth top.
19
Bake until set and golden, about 35 minutes.
20
Serve warm.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound kale (about 2 bunches), thick ribs and stems cut away, 1 tablespoon olive oil, 1 1/2 cups sliced green onions, 1 cup frozen white corn, thawed, drained, and more.

Yes, Cornmeal and Kale Spoon Bread with Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!