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Recipe News: Top Recipe 1992: Double Corn Spoon Bread with Green Chiles
"The contrasting tastes and textures of cornmeal and fresh corn kernels enrich this simple dish from Georgeanne Brennan. Tasters really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime -- even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is author of "Potager," "The Glass Pantry" and "The Food and Flavors of Haute Provence," among others."
