Sassy & Southern
Mar 24, 2020
3 minutes
RECIPE DEVELOPMENT BY IRENE YEH
FOOD STYLING BY
Kathleen Kanen
STYLING BY COURTNI BODIFORD
PHOTOGRAPHY BY
Jim Bathie
Poblano Corn Pudding
MAKES 12 SERVINGS
4 small poblano peppers (about ⅔ pound)
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2¾ teaspoons kosher salt
6 large eggs
2 cups heavy whipping cream
6 cups fresh corn kernels, divided
¼ cup unsalted butter, melted
⅔ cup chopped green onions
2 teaspoons chopped fresh oregano
2 cups shredded Colby-Jack cheese blend, divided
Garnish: chopped fresh oregano
Preheat oven to broil. Line a baking sheet
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