Directions

1. 1

   Preheat oven to 350°F. Coat a 9x13-inch baking dish with softened butter and set aside.

2. 2

   Hold each pasilla pepper directly over a gas flame or under the broiler, turning frequently, until the skin is charred and blistered on all sides (about 3-4 minutes per pepper). Place in a plastic bag for 5 minutes to steam, then peel away the charred skin. Remove seeds and finely dice the peppers.

3. 3

   Shuck the corn ears and cut the kernels from the cob using a sharp knife. You should have about 2 cups of corn kernels.

4. 4

   In a heavy saucepan, bring 2 cups of the milk to a simmer over medium heat. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Continue cooking and stirring for 8-10 minutes until the mixture thickens and resembles polenta.

5. 5

   Remove the cornmeal mixture from heat. Stir in the remaining 3/4 cup milk, salt, cheddar cheese, diced pasilla peppers, and corn kernels. Let cool for 3-5 minutes.

6. 6

   In a small bowl, whisk the 3 egg yolks until pale, then fold them into the cooled cornmeal mixture until fully incorporated.

7. 7

   In a clean, dry bowl, beat the 3 egg whites with cream of tartar on medium speed until stiff peaks form, about 3-4 minutes.

8. 8

   Gently fold the beaten egg whites into the cornmeal mixture in two additions, being careful not to deflate the whites. The batter should be light and airy.

9. 9

   Pour the batter into the prepared baking dish. Bake for 45-50 minutes, until the spoonbread is puffed, golden brown on top, and a knife inserted in the center comes out with some creamy custard-like center remaining. The internal temperature of the egg-based dish should reach 160°F.

10. 10

    Allow to cool for 2-3 minutes before serving warm. The spoonbread will deflate slightly as it cools, which is normal.