Green Chile Spoonbread Recipe

Name: Green Chile Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350F.
2
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.
3
Bring the milk to a boil in a small saucepan.
4
Put the cornmeal in a large bowl and whisk in the hot milk.
5
Let cool for a few minutes before whisking in the egg yolks.
6
Add the buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano, and chives and mix until combined.
7
Whip the egg whites in an electric mixer fitted with the whisk attachment until frothy.
8
Slowly add the sugar and continue whipping until soft peaks form.
9
Fold the egg whites into the cornmeal mixture and spread evenly in the prepared baking dish.
10
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.
11
Cut into squares and serve hot.

1189

kcal

Calories

102

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, softened, 3/4 cup freshly grated Parmesan cheese, 3 cups whole milk, 1 1/2 cups fine yellow cornmeal, and more.

Yes, Green Chile Spoonbread falls under the General 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!

Green Chile Spoonbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions