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Smoky Poblano Corn Pudding

Rated as 4.81 out of 5 Stars
55

"In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil."
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Ingredients

1 h 35 m servings 296
Original recipe yields 8 servings

Directions

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  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.
  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.
  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.

Footnotes

  • Cook's Notes:
  • Substitute Monterey jack cheese for the Cheddar cheese and scallions for the chives, if desired.
  • If you have a gas stove, you can roast the peppers over the flame, flipping every 2 to 3 minutes, until blackened and soft.

Nutrition Facts


Per Serving: 296 calories; 17.4 27.3 10.7 116 557 Full nutrition

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Reviews

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This dish was part of my Thanksgiving menu and it is surely a keeping. If you want a twist on a traditional corn pudding this is a great go to. We followed the recipe as is since it was the fi...

I was looking for a way to use my leftover frozen corn and despite the rating I wasn't expecting to like it because it just isn't my thing...but I was so wrong. It was amazing! I made per reci...

I omitted the sugar. This side dish is simple, versatile and delicious!

Thought it was very good. Did not have Poblanos so I used Ortega diced chiles and it was still very good.

I made it as written, except I added only a tablespoon of sugar. If you are a fan of sweet and savory together, the sugar is probably fine. I'm not a fan so I was glad I cut back. Even so, it...

I made as directed and it was delicious! Mine needed an extra 10 minutes of cooking (70 minutes), maybe next time I’ll put it in a more shallow dish rather than the deeper dish I used. It was a ...

This recipe is perfect. Just a spot on combination of sweet and savory. And so simple! My only variation was 1 hour, 20 minutes cooking time to firm the center and brown the edges.

I only put in 2 peppers and the zippiness was perfect. Also used an applewood sharp cheddar and recipe was to die for. My husband said it was his favourite dish that day!

Fantastic! I had not worked with Poblanos before and it was fun! I thought 4 peppers was going to be too spicy, but it was perfect. Made recipe as stated and it was spot on yummy!