Poblano Corn Pudding Recipe

Name: Poblano Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile, roasted,peeled,seeded and diced; 3 cups corn kernels; 1 cup butter; ½ cup brown sugar, packed; 1 ⅓ teaspoons baking soda; 2 ½ teaspoons baking powder; 1 ⅓ tablespoons red chili powder (preferably New Mexico chile); 1 tablespoon salt; 5 eggs, separated; 1 cup milk; 2 cups unbleached flour

Servings: persons

1 poblano chile, roasted,peeled,seeded and diced
3 cups corn kernels
1 cup butter
½ cup brown sugar, packed
1 ⅓ teaspoons baking soda
2 ½ teaspoons baking powder
1 ⅓ tablespoons red chili powder (preferably New Mexico chile)
1 tablespoon salt
5 eggs, separated
1 cup milk
2 cups unbleached flour

1
Preheat oven to 350 degrees F.
2
Prepare a bundt pan by greasing it well.
3
In a small bowl, mix together the poblano chile and corn.
4
Set aside.
5
In a large mixing bowl, cream together the butter, sugar, baking soda, baking powder, chile powder, and salt.
6
Separate the eggs, placing the yolks and whites in separate mixing bowls.
7
Beat the egg whites until stiff and set aside.
8
Whip the egg yolks until well blended and add to the creamed mixture.
9
Add milk and flour alternately.
10
With the mixer set on low, blend well.
11
Place in a large bowl and add corn mixture.
12
By hand, gradually fold in the beaten egg whites.
13
Pour into prepared bundt pan.
14
Bake for 40-60 minutes, or until tests clean.
15
Remove from oven and let cool before turning out of the pan.

1104

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 poblano chile, roasted,peeled,seeded and diced, 3 cups corn kernels, 1 cup butter, ½ cup brown sugar, packed, and more.

Yes, Poblano Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poblano Corn Pudding

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