Spoonbread-Stuffed Poblanos

Directions

1. To roast the poblanos, place the peppers directly over a gas flame on the stove, using one burner for 2 peppers at a time. Cook, turning every 2 or 3 minutes until charred all over, 6 to 8 minutes total. Transfer to a plastic bag to steam and cool, about 15 minutes.
2. Squeeze the peppers gently through the bag to remove most of the skin. Remove from the bag and peel any remaining skin. If the peppers naturally split, open them along this line. If not, cut a slit with a paring knife from the stem to the tip, keeping the stem intact. Gently rinse all the seeds from inside the pepper and blot dry with a paper towel. The peppers can be prepped to this point up to 2 days ahead.
3. Heat the oven to 400˚F. Pour the milk into a small saucepan and add the butter, 3/4 teaspoon salt, a few grinds of pepper, and the cayenne. Whisk in the cornmeal and bring to a boil. Reduce the heat to medium-low and cook for 1 to 2 minutes, until thickened. Transfer to a bowl, stirring to speed cooling.
4. Add the corn kernels, cheese, scallions, and baking powder and stir to combine thoroughly. Stir in the egg yolks and blend well. In a separate, clean bowl, beat the egg whites with a pinch of salt until creamy and fluffy, but not dry. Stir half the egg whites into the corn mixture to lighten it, then fold in the remainder.
5. Arrange the peppers in a large baking dish with the slits facing up. Spoon the corn mixture into the peppers, dividing it evenly. Fold the peppers up somewhat to enclose the filling. Don’t worry if it’s not perfect. Season the cream with 1/4 teaspoon salt and pour it all around the peppers in the dish. Scatter the tomatoes around the peppers and bake for 35 to 40 minutes, until the cream is bubbling and the spoonbread is golden brown. Serve warm.