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Smoky Poblano Corn Pudding
Smoky Poblano Corn Pudding
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Spice up your holiday feast with a creamy corn poblano casserole featuring Cheddar cheese and zesty poblanos.
Ingredients:
  • 4 medium poblano peppers
  • 1 cup milk
  • 0.5 cup heavy whipping cream
  • 0.33333334326744 cup white sugar
  • 0.25 cup all-purpose flour
  • 0.25 cup butter, melted and cooled
  • 3 large eggs
  • 1.5 teaspoons kosher salt
  • 1 (16 ounce) package frozen corn
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon chopped fresh chives, or to taste
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line up those poblano peppers on a baking sheet.
  • Roast peppers in the oven until they are soft and charred, for approximately 30 minutes. Take them out of the oven and allow them to cool slightly. Lower the oven temperature to 350 degrees F (175 degrees C).
  • Prepare the peppers by cutting off the stems, removing seeds, and peeling off the charred skin; then roughly chop the flesh.
  • Prepare the 1 1/2-quart baking dish by greasing it.
  • In a bowl, combine milk, cream, sugar, flour, melted butter, eggs, and salt. Add corn, Cheddar cheese, and chopped poblanos. Transfer mixture to the prepared baking dish.
  • Bake in the oven for 45 minutes to 1 hour until golden around the edges and slightly puffed on top. Sprinkle with chopped chives before serving.

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