Corn Pudding with Poblano


Corn Pudding with Poblano

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March 29, 2017

Corn Pudding with Poblano


2 pounds corn kernels

Whole milk as needed (about 1 cup)

6 eggs, separated

1/2 cup sugar

6 tablespoons butter, softened

3/4 cup all-purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

1 cup (4 ounces) shredded Chihuahua,

Monterey Jack, or Cheddar cheese

1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips

Half of a red bell pepper, cut into strips


1Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.

2 In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup.

3 With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.

4 With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth.

5 Transfer to a large bowl.

6 In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.

7 Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.

8 Pour into the prepared baking dish and garnish with strips of chile and red bell pepper.

9 Bake in preheated oven for 45 minutes, or until golden brown.

10 Serve warm or at room temperature.