Prep time 35 min.

Cook time 35 min.


¼ cup butter, melted and divided

1 fresh poblano chili pepper, stemmed, seeded and chopped

1½ cups water

¾ cup cornmeal

1 cup shredded Cheddar cheese

8 oz. sour cream

½ tsp. salt

¼ tsp. black pepper

½ cup milk

3 eggs, separated

1 tsp. baking powder

1 can (15.25oz.) Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers, drained


  1. Preheat oven to 350°F. Cook 1 Tbsp. butter and chili pepper in a small skillet over medium heat 4 to 5 minutes or until tender; set aside.

  2. Combine water and cornmeal in a medium saucepan. Bring to a boil over medium-high heat; reduce heat. Cook, stirring constantly, 1 minute or until very thick. Remove from heat. Stir in cheese, sour cream, remaining 3 Tbsp. butter, salt and pepper; set aside.

  3. Whisk together milk, egg yolks and baking powder in a medium bowl; stir into cornmeal mixture. Stir in corn and chili pepper.

  4. Beat egg whites with whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-qt. rectangular baking dish or round casserole dish. Bake 35 minutes for rectangular dish or 50 minutes for round dish or until knife inserted near center comes out clean. Let stand 15 minutes before serving (bread will sink during standing).

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