POBLANO CORN PUDDING
Provided by Guy Fieri
Categories side-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
- Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
- Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
- In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
- Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
- Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nvjhd Bvmv
[email protected]I love this recipe because it's so easy to make ahead of time. I usually make it the night before and then bake it the next day. It's a great time-saver.
JeriAnn Knowlton
[email protected]This recipe is a great way to use up leftover cornbread. I crumbled it up and added it to the corn pudding batter. It added a nice crunchy texture.
Mustakem miah
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It turned out great! I didn't miss the bacon at all.
Santhush Peiris
[email protected]This recipe is a great way to use up leftover mashed potatoes. I added them to the corn pudding batter, and it turned out delicious. I'll definitely be making this again.
Patrick Miklos
[email protected]I'm not a big fan of poblanos, so I used bell peppers instead. It turned out great! I think the bell peppers added a nice sweetness to the dish.
Richo Zooie
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the creamy cheese sauce.
Satin Sadad
[email protected]I made this recipe for my picky kids, and they loved it! They especially liked the crispy cornbread topping.
Muhammad Shakeel Shareef Khokher
[email protected]This recipe is a great base for experimentation. I've added different spices, vegetables, and cheeses to it, and it always turns out delicious. It's a really versatile dish.
JENT ANDREWZ
[email protected]I'm allergic to dairy, so I used almond milk and vegan cheese in this recipe. It turned out great! I was so happy to find a dairy-free corn pudding recipe that actually tastes good.
Haris Hussain
[email protected]This dish is so easy to make, and it's always a hit with my family. I like to make it for potlucks and parties.
Ronesh killer
[email protected]This recipe is a great way to use up leftover corn on the cob. I also like to add a little bit of chopped red bell pepper for color.
Pray H.
[email protected]I followed the recipe exactly, but my pudding turned out too dry. I think I might have overcooked it. I'll try again next time and be more careful with the cooking time.
Md Nawaz Khan Siam 10M
[email protected]This dish is so comforting and delicious. It's perfect for a cold winter night. I like to serve it with a side of roasted vegetables.
XMd Ashikur Rokibul
[email protected]I'm not a big fan of corn pudding, but this recipe changed my mind. The poblanos give it a really unique flavor, and the corn is perfectly cooked. I'll definitely be making this again.
Majid Mosa
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. I like to add a little bit of chopped bacon or sausage for extra flavor.
Adnan Arif
[email protected]This dish was a disappointment. The poblanos were too spicy, even after roasting them, and the corn was bland. I won't be making this again.
Gifty Gift
[email protected]This was my first time making poblano corn pudding, and it turned out amazing! I was worried it would be too spicy, but the sweetness of the corn and the creaminess of the cheese balanced it out perfectly. I will definitely be making this again.
Kylan Johnson
[email protected]I love this recipe because it's so versatile. I've made it with different types of corn, peppers, and cheese, and it always turns out delicious. It's also a great way to use up leftover vegetables.
Ali Shabaz
[email protected]This poblano corn pudding was a hit at our dinner party! It had the perfect balance of flavors and textures, with the roasted poblanos adding a smoky depth and the corn providing a sweet crunch. Everyone raved about it, and I will definitely be makin