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

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

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.