Smoky Poblano Corn Pudding - cooking recipe

Ingredients

4 poblano peppers
1 cup milk
1/2 cup heavy whipping cream
3 eggs
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, melted and cooled
1 1/2 teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste (optional)

Preparation

Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
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.\n Watch Now
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.\n Watch Now
Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.\n Watch Now