Smoky poblano corn pudding –Welcome to a delightful culinary experience! Today, we will be preparing a scrumptious Smoky Poblano Corn Pudding. This recipe combines the rich flavors of corn and smoky poblano peppers, resulting in a comforting dish perfect for any gathering. Let’s dive into the ingredients and get cooking!
Smoky Poblano Corn Pudding
Here’s a stunning image of our dish:
Ingredients
- 2 cups fresh corn kernels (or frozen corn)
- 2 medium poblano peppers, roasted, peeled, and diced
- 1 cup heavy cream
- 3 large eggs
- 1 cup milk
- 1/2 cup grated cheese (Cheddar or Monterey Jack works beautifully)
- 1/4 cup sugar
- 1 teaspoon baking powder
- Salt and black pepper to taste
- Fresh cilantro or chives for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.
- In a large mixing bowl, combine the fresh corn, diced roasted poblano peppers, heavy cream, milk, and eggs. Whisk together until smooth.
- Add in the sugar, baking powder, and season with salt and black pepper. Mix well until all ingredients are fully incorporated.
- Fold in the grated cheese, making sure it’s evenly distributed throughout the mixture.
- Pour the corn mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes before serving. This dish can be served warm or at room temperature.
- Garnish with fresh cilantro or chives if desired, and enjoy your Smoky Poblano Corn Pudding with family and friends!
This creamy, smoky dish offers a comforting burst of flavor that pairs wonderfully with grilled meats or a fresh salad. It’s also a fantastic side for your holiday feasts or casual get-togethers. Bon appétit!