Poblano Chile and Two Corn Pudding Recipe

Spice up your traditional corn pudding with this new recipe.

November 2006

  • corn
    Don’t forget to warn guests it may be spicy!
    Photo by GettyImages/bhofack2
  • corn

Cook Time: 45 min.

Yield: 10 servings

This recipe originally aired in the November 2006 issue of Heart of the Home.


  • 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


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