Hey guys, it’s Monday again, last Monday before Halloween then, then we are counting down to Thanksgiving. For obvious reasons I love Thanksgiving lol, I mean we host every year. Go figure lol. So in the month or so leading up, I like to play with dishes to work out my menu. Today is one of those recipes I am making some Poblano Corn Pudding! This is a cool little side dish you will totally love. When you do make this one be sure to take a pic and post it to my Facebook page or on Instagram and tag me.
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How to Make Poblano Corn Pudding
Ingredients
- 4 Poblano Peppers
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 3 Eggs
- 1/3 Cup Sugar
- 1/4 Cup Flour
- 1/4 Butter Melted16 oz. Frozen Corn
- 1 Cup Cheddar Cheese Shredded
- Salt
Instructions
- Preheat the oven to 400˚F. Place the poblano peppers on a baking sheet, and bake for about 30 minutes, until the peppers are charred.
- Remove stems, seeds, and charred skin from the poblanos and roughly chop. Lower the oven temp to 350˚F.
- In a large bowl whisk together milk, cream, eggs, sugar, flour, salt and butter. Stir in corn, cheddar cheese and roasted peppers. Pour the mixture into a prepared baking dish.
- Bake until puffed and golden around the edges. about 45 minutes.
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