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Smoky Poblano Corn Pudding

Ashley Baron Rodriguez

"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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1 h 35 m servings 296 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • 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 g fat; 27.3 g carbohydrates; 10.7 g protein; 116 mg cholesterol; 557 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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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...

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

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

Brought this as a Thanksgiving side dish. Everyone loved it. I couldn't find the poblano peppers and the grocer told me the Passila peppers were comparable. But it lacked the smokey sweet f...

Easy to bake and great side for my Thanksgiving dinner. Could try different cheeses. Will make again.