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.

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.

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  • 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.

  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.

  • 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.

  • 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

296 calories; protein 10.7g 21% DV; carbohydrates 27.3g 9% DV; fat 17.4g 27% DV; cholesterol 115.8mg 39% DV; sodium 556.8mg 22% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2017
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 recipe except since I have 2 young kids and anything with a little spice is too much for then\. Before I added the peppers I poured some into a pie plate and baked -pepper free- for them which worked perfectly. The adult one with peppers was mild still but delicious seconds were served! Read More
(11)

Most helpful critical review

Rating: 2 stars
11/28/2019
I wanted to try this recipe because l love the combination of the ingredients however after I made it this recipe tasted more like an omelette than a pudding. I really would make this dish for breakfast. The reason I gave this recipe a two star was because I would not call it a pudding but rather a omelette. Very flavorful dish to say the least. Read More
41 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/09/2017
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 recipe except since I have 2 young kids and anything with a little spice is too much for then\. Before I added the peppers I poured some into a pie plate and baked -pepper free- for them which worked perfectly. The adult one with peppers was mild still but delicious seconds were served! Read More
(11)
Rating: 5 stars
12/03/2017
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 first time making, and there was nothing left after my guests made a first pass at the Buffett! Read More
(10)
Rating: 5 stars
02/24/2018
I omitted the sugar. This side dish is simple, versatile and delicious! Read More
(4)
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Rating: 5 stars
11/30/2017
Thought it was very good. Did not have Poblanos so I used Ortega diced chiles and it was still very good. Read More
(3)
Rating: 5 stars
07/28/2019
Everyone we serve this dish to raves about it. The poblanos are a brilliant add to a corn dish. Fantastic!! Read More
(3)
Rating: 5 stars
07/14/2019
This came out great. I doubled the recipe and baked it in a deep lasagna pan, which was a mistake. The edges got dark before the middle was cooked. Next time I will use two separate pans. And maybe add more poblanos, they made the dish! Read More
(2)
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Rating: 5 stars
05/10/2018
I made this as a side dish for Cinco de Mayo the only difference being that I had to make it in my toaster oven since our stove is on the fritz. I covered a small non-stick pan in foil I sprayed in olive oil and kept a close eye on the timer I had to reset in the midst of cooking it but it came out lightly browned and fully cooked. I followed the recipe ingredients precisely. It was a nice easy side dish to make and I rather enjoyed the sweet note of it in contrast with everything else on our plates just then (chicken enchiladas and other not-so-sweet things). Three other people in my house reported liking it especially. My husband commented it was too sweet and I could see perhaps using a little less sugar; corn is sweet itself with butter. Nice pop of flavor with the peppers and corn and it went well with refried beans Mexican rice sliced green onions and fresh cilantro. Muchas gracias por la receta! Read More
(1)
Rating: 5 stars
05/05/2020
I made this for my son and myself. It was amazing!! I used 1/2 cheddar and 1/2 Mexican cheese, but that was the only change I made. Loved it! His only request was that I put a cracker crumble of some sort on top for texture. Read More
(1)
Rating: 5 stars
04/15/2020
This is a great recipe! My husband was smoking a brisket and chicken, so he smoked the peppers for me too. I only used half the sugar after reading other reviews. I also agree that it cooks better in smaller pans. I did not add chives because I don’t like them. I wish that I had cooked the corn first and maybe it would have been a little softer. I will admit that my husband picked up the cheapest bag of frozen corn for me. Next I’ll buy better corn. This is going to be a staple just like broccoli and green bean casseroles. Read More
(1)
Rating: 2 stars
11/28/2019
I wanted to try this recipe because l love the combination of the ingredients however after I made it this recipe tasted more like an omelette than a pudding. I really would make this dish for breakfast. The reason I gave this recipe a two star was because I would not call it a pudding but rather a omelette. Very flavorful dish to say the least. Read More