Poblano Corn Pudding
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
12-14
ingredients
- 1 poblano chile, roasted,peeled,seeded and diced
- 3 cups corn kernels
- 1 cup butter
- 1⁄2 cup brown sugar, packed
- 1 1⁄3 teaspoons baking soda
- 2 1⁄2 teaspoons baking powder
- 1 1⁄3 tablespoons red chili powder (preferably New Mexico chile)
- 1 tablespoon salt
- 5 eggs, separated
- 1 cup milk
- 2 cups unbleached flour
directions
- Preheat oven to 350ºF.
- Prepare a bundt pan by greasing it well.
- In a small bowl, mix together the poblano chile and corn.
- Set aside.
- In a large mixing bowl, cream together the butter, sugar, baking soda, baking powder, chile powder, and salt.
- Separate the eggs, placing the yolks and whites in separate mixing bowls.
- Beat the egg whites until stiff and set aside.
- Whip the egg yolks until well blended and add to the creamed mixture.
- Add milk and flour alternately.
- With the mixer set on low, blend well.
- Place in a large bowl and add corn mixture.
- By hand, gradually fold in the beaten egg whites.
- Pour into prepared bundt pan.
- Bake for 40-60 minutes, or until tests clean.
- Remove from oven and let cool before turning out of the pan.
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RECIPE SUBMITTED BY
Miss Annie
United States