SMOKY POBLANO CORN PUDDING
In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.
Provided by Ashley Baron Rodriguez
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
- Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
- Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
- Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
- Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g
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Asifkhan kulera
[email protected]This is my new go-to recipe for corn pudding. It's so easy to make, and it always turns out perfect.
Aaliana Simon
[email protected]I made this for a potluck, and it was a huge success. Everyone loved it!
All Marjan
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less poblanos next time.
Tebogo Collin
[email protected]I followed the recipe exactly, but my pudding turned out too dry. I think I might have overcooked it. Next time, I'll try cooking it for a shorter amount of time.
Norhanisa Angkila
[email protected]This was a delicious and easy recipe. I used canned corn and poblanos, and it still turned out great. My family loved it!
Evell Cassius
[email protected]I'm not usually a fan of corn pudding, but this recipe changed my mind. The poblanos added a nice smoky flavor, and the corn was perfectly cooked. I'll definitely be making this again.
Babu Jaan
[email protected]This smoky poblano corn pudding was a hit at our dinner party! The flavors were incredible, and the texture was perfect. I will definitely be making this again.