Smoky Poblano Corn Pudding
Share recipe
Description
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.
Ingredients
- 4 poblano peppers
- 1 cup milk
- ½ cup heavy whipping cream
- 3 eggs
- ⅓ cup white sugar
- ¼ cup all-purpose flour
- ¼ cup butter, melted and cooled
- 1 ½ teaspoons kosher salt
- 1 (16 ounce) package frozen corn
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon chopped fresh chives, or to taste
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
- 2. 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.
- 3. Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
- 4. 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.
- 5. 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
serving: 8 servings
calories: 295.5 kcal
carbohydrates: 27.3 g
protein: 10.7 g
saturated fat: 10.1 g
cholesterol: 115.8 mg
sodium: 556.8 mg
fiber: 2.9 g
sugar: 12.7 g
Categories