Southwestern Corn Spoonbread

PREP: 15 minutes COOK: 31⁄4 to 33⁄4 hours (low) cool: 45 minutes MAKES 6 to 8 servings

Nonstick cooking spray

4 eggs, lightly beaten

2 8.5-ounce packages corn muffin mix

1 14.75-ounce can cream-style corn

1 cup fresh corn kernels (2 ears) or frozen whole kernel corn, thawed

3⁄4 cup milk

1 medium fresh poblano chile pepper, seeded and chopped*

1⁄2 cup chopped sweet onion (such as Vidalia or Walla Walla) (1 medium)

1 teaspoon ground cumin

1⁄2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)

1 Lightly coat a 31⁄2 – or 4-quart slow cooker with cooking spray; set aside.

2 In a large bowl combine eggs, corn muffin mix, cream-style corn, corn kernels, milk, poblano pepper, onion, and cumin. Spoon mixture into the prepared cooker.

3 Cover and cook on low-heat setting for 31⁄4 to 33⁄4 hours or until a wooden skewer inserted near center comes out clean.

4 Remove liner from cooker, if possible, or turn off cooker. Sprinkle top of spoonbread with cheese. Cool, uncovered, about 45 minutes before serving. Serve warm.

PER SERVING: 511 cal., 16 g total fat (4 g sat. fat), 153 mg chol., 888 mg sodium, 79 g carb., 2 g fiber, 16 g pro.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and nails well with soap and warm water.