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Poblano Chile and Two Corn Pudding Recipe

Author Photo
By Capper's Farmer | May 7, 2018

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Don’t forget to warn guests it may be spicy!
2 / 2
  • 45 min.


  • 10 servings



  • Nonstick cooking spray
  • 2 tablespoons margarine
  • 2 medium poblano chilies, seeded, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 bag (16 oz.) frozen whole kernel corn
  • 1 can (14.75 oz.) cream-style corn
  • 2 eggs
  • 1 cup milk
  • 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño pepper
  • 1 cup crushed white corn tortilla chips
  • 1/2 teaspoon salt


  • Heat oven to 350°F. Spray an 11-by-7-inch baking dish with cooking spray. Set aside.
  • Melt margarine over medium heat in a large skillet.
  • Add chilies and onion; cook and stir for 5 minutes, or until vegetables are tender.
  • Add whole kernel corn; cook and stir for 2 minutes.
  • Remove from heat; stir in cream-style corn.
  • Beat eggs and milk in a medium bowl.
  • Pour over corn mixture in skillet; mixing until blended.
  • Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish.
  • Bake, uncovered, for 45 minutes, or until knife inserted in center comes out clean.
  • Let stand for 10 minutes before serving. More from Heart of the Home:Creamy Broccoli with Turkey Bacon Recipe
  • Glazed Turkey Recipe

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