Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

This is called a pudding, but it is baked in a bundt pan and sliced into wedges for serving. A bit labor intensive, but worth every minute. This recipe is from Pasqual's Restaurant in Santa Fe, New Mexico. Prep time does not include roasting the chile.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Prepare a bundt pan by greasing it well.
  3. In a small bowl, mix together the poblano chile and corn.
  4. Set aside.
  5. In a large mixing bowl, cream together the butter, sugar, baking soda, baking powder, chile powder, and salt.
  6. Separate the eggs, placing the yolks and whites in separate mixing bowls.
  7. Beat the egg whites until stiff and set aside.
  8. Whip the egg yolks until well blended and add to the creamed mixture.
  9. Add milk and flour alternately.
  10. With the mixer set on low, blend well.
  11. Place in a large bowl and add corn mixture.
  12. By hand, gradually fold in the beaten egg whites.
  13. Pour into prepared bundt pan.
  14. Bake for 40-60 minutes, or until tests clean.
  15. Remove from oven and let cool before turning out of the pan.

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