Smoky Poblano Corn Pudding

Smoky Poblano Corn Pudding

At your next holiday gathering, try this corn poblano casserole made with frozen corn, cream, Cheddar cheese, poblano peppers, and eggs.

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

Recipe Instructions

Step 1
Grease a 1 1/2-quart baking dish.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Step 3
Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
Step 4
Remove stems, seeds, and charred skin from peppers; roughly chop flesh.
Step 5
Whisk milk, cream, sugar, flour, melted butter, eggs, and salt together in a bowl. Stir in corn, Cheddar cheese, and chopped poblanos. Pour mixture into the prepared baking dish.
Step 6
Bake in the oven until set, slightly puffed on top, and golden around the edges, 45 minutes to 1 hour. Garnish with chopped chives.
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding

Ingredients

  • 1 cup milk
  • 3 large eggs
  • 1 cup shredded sharp Cheddar cheese
  • 1 (16 ounce) package frozen corn
  • 1 tablespoon chopped fresh chives, or to taste
  • 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
  • 4 medium poblano peppers

Categories

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