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.

Ingredients:

  • 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

Instructions:

  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.
More from Heart of the Home: