Smoky Poblano Corn Pudding

Name: Smoky Poblano Corn Pudding
Ingredients: 4 poblano peppers; 1 cup milk; 1/2 cup heavy whipping cream; 3 eggs; 1/3 cup white sugar; 1/4 cup all-purpose flour; 1/4 cup butter, melted and cooled; 1 1/2 teaspoons kosher salt; 1 (16 ounce) package frozen corn; 1 cup shredded sharp Cheddar cheese; 1 tablespoon chopped fresh chives, or to taste (optional)

11 ingredients

5 steps

Ingredients

4 poblano peppers
1 cup milk
1/2 cup heavy whipping cream
3 eggs
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, melted and cooled
1 1/2 teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste (optional)

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. Watch Now
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. Watch Now
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. Watch Now