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.
- 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
- 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.