Corn Pudding 2.0

1. 1

   Heat the oven to 400 degrees. Pour the oil into a small saute pan and place over medium heat. Add the onion, poblano pepper, and a healthy pinch of salt. Cook until the onion is softened but not brown.

2. 2

   Slit, scrape or grate the pulp and juices from the ears of corn -- and collect into a bowl. You need 4 cups. Add the cream and onion mixture. Season to taste with salt. Pour into a buttered 9-inch round cast-iron skillet or equivalent size baking dish.

3. 3

   Bake the pudding until it's browned on top and loose but no longer watery, about 45 to 60 minutes. Use a slotted spoon for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.