Smoky Poblano Corn Pudding

Smoky Poblano Corn Pudding

Roasted poblano peppers are added to a traditional corn pudding recipe, creating a deliciously smoky side dish.

Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
296 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Step 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.
Step 3
Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
Step 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.
Step 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.
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding

Ingredients

  • 1 cup milk
  • 3 eggs
  • 1 cup shredded sharp Cheddar cheese
  • 1 (16 ounce) package frozen corn
  • 1 tablespoon chopped fresh chives, or to taste
  • 4 poblano peppers
  • 0.5 cup heavy whipping cream
  • 0.25 cup all-purpose flour
  • 0.33333334326744 cup white sugar
  • 1.5 teaspoons kosher salt
  • 0.25 cup butter, melted and cooled

Categories

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