I’ve been making this dish for over 5 years, but it’s never made it to the blog. (Well, a version of it sort of did in this chili casserole.) I’m either serving it for company and don’t take a picture, or I take a picture that turns out awful. Truth be told, I’m not all that crazy about these photos, either, but I didn’t want to wait any longer before sharing this with you.
The original recipe for this pudding also has serrano ham and, though I’ve made it and loved it that way before, I generally omit the ham since I’m usually serving it alongside some sort of meat. The poblano peppers are enough to set this apart from your run-of-the-mill corn casserole, and I really love that masa harina is used (though I do substitute cornmeal for part of it, because I like the added texture).
I was not a huge fan of cornbread until I found a recipe I really liked, and I was not a huge fan of corn pudding/casserole until I made this version. I like that this dish is creamy, cheesy, and rich, but still has some texture from the bits of corn and pepper.
The recipe claims to serve 12, but that’s laughable. I’d say 6-8 is a better estimate. I often make half the recipe and if it doesn’t get polished off at dinner, it’s definitely gone by lunch the next day. When I’m serving a large crowd, I generally 1.5x or double the recipe and cook it in my cast iron skillet.
Corn and Poblano Pudding
Adapted from Bon Appétit
2 poblano chiles
2 cups corn (cut off the cob or frozen and thawed)
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. baking powder
1 cup sour cream (or Greek yogurt)
6 Tbsp. masa harina
3 Tbsp. cornmeal
4 oz. serrano ham, cut into 1/4″ cubes (optional)
1 cup shredded Manchego cheese (about 4 oz.)
Place the chiles directly over a gas flame. Char until blackened on all sides. Place in a bowl and cover with a clean kitchen towel or plastic wrap until cool enough to handle. Remove the peel, stems, and seeds. Chop into bite sized pieces.
Preheat the oven to 350 and grease a 2.5 or 3 qt. baking dish.
Combine 1.5 cups corn, eggs, butter, salt, pepper, and baking powder in a blender or food processor and blend until almost smooth. Transfer to a large bowl and stir in the masa harina, cornmeal, ham (if using), poblanos, cheese, and remaining 1/2 cup corn.
Transfer to the prepared baking dish and bake until puffed and golden, about 35-40 minutes.