Smoky Poblano Corn Pudding

I made this amazing recipe last Thanksgiving and there wasn’t a kernel of corn left. everyone raved about it and I will definitely make it again this year.

Doubled recipe. Cooked in large oval dish not substantially deeper than smaller casseroles–needed about 20-25 more minutes cooking time, but browned evenly. I don’t keep milk on hand so used evaporated milk–for double recipe used a 12 ounce can of milk plus 1/2 cup of water. Omitted sugar on purpose and flour by mistake. Added some Aleppo pepper. Used mostly cheddar with a little mozzarella because I had it. It turned out quite well and was well received. I’ll probably continue to omit the flour since it worked fine without it.

Easy, rich, and delicious. I made a double batch and took it to a potluck. It disappeared, and I’m sharing the recipe.

Good recipe! Light a little spicy and not overly sweet. Easy to make.

I loved it but admit I made a couple of minor adjustments. Wanting more of a savory dish I traded 1/3 cup sugar for 1 tablespoon. I also added a diced jalapeño.

Used a small can of chopped green chilis cuz that’s what I had. Was still very good; will try the poblanos next time. Forgot to grease the dish, but that didn’t seem to matter. And it took a full 1. 5 hours, not 1 hour. Ended up lowering temp to 325 towards the end so it didn’t get brown. Omitted the sugar based on the comments of others. Very good! Might try a panko breadcrumb on top next time to add a crunch factor.

I’ve made this twice! Just yummmm with a kick. This recipe makes ALOT so it’s perfect for large gatherings.

It received over the top reviews. The only change I made was using fresh cut corn from the cob. I did not blanch it or microwave it. I simply added it to the recipe as prescribed. You will not be disappointed. The poblano’s do not add a level of heat that distracts from the overall presentation

I love this recipe!

This recipe is phenomenal! I have made it as written several times. It has become a family favorite for the holidays! You can’t beat the amazing flavor of the smokey Pablono peppers married into a sweet corn pudding. Delicious!

Very well received by all at the table. Good presentation, flavor, and consistency. Cooking temperature and time were also on-point. I took off one star because it needed a bit more southwestern seasoning to fit in with the genre of food it falls into. Next time I will add perhaps a teaspoon of chipotle powder, or 1/4 teaspoon of cayenne pepper, or cajun seasoning–not enough to overpower the other flavors but “kick it up a notch”. The amount of sugar did not necessarily seem unpleasant at all for my crew–no one said, “Too much sugar Honey/Mom”, so I may keep the amount the same. Keeping this one–it was a hit.

I followed the recipe other than slightly reducing the sugar to 1/4 cup instead of 1/3. To me, it was still a bit too sweet. The overall flavor was good, and I could see it being a good special occasion dish. I would probably make it again, but not sure if it will enter ‘regular rotation’ status.

Loved and in love with this recipe! Don’t skip the cream. Use you left over corn from corn on the cob. The frozen corn in the store is terrible compared to the local fresh corn (Upstate New York sweet corn) that you froze. I will always use this recipe for my left corn. My chili and soups aren’t getting any corn now! Thank you for the recipe!

Stumbled onto this dish and glad I did; it was very tasty. Do not substitute the poblanos they make the dish. This also reheats very well. I did change a few things. I add very softened cream cheese, used only half & half for cream & milk (out of milk), for cheese I used almost 2 cups of cheese Cheddar jack blend, Bisquick for the flour (already had it out for biscuits}, and Tony Thatcher’s creole seasoning for the salt. Next time, the only change will be to use less sugar. The only real pain about this the removal of the charred skins on the peppers. Thanks for posting this recipe.

I just made this for Thanksgiving and it turned out wonderful! I did make a few changes. I used jalapeno bc the grocery store did not have pablanos. I sautéed onion, bell pepper, and the jalapeno. I used fresh corn instead of frozen bc I don’t like the taste of frozen corn. sharp cheddar and monterrey jack cheeses are wonderful. I recommend the use of fresh corn if you can. I wish my store had the peppers in stock bc I like those better than jalapeno. thanks for sharing.

I saw this recipe in the all recipes thanksgiving magazine and thought it sounded interesting. I used 8 anaheim peppers (my garden was crazy pepper town this year and I thought that would equal the poblanos which are bigger) and 1 T sugar. I baked it in an 8 x 8 square dish. This recipe is delicious! My husband and I were buggin’! It’s a keeper he said. We both had it for breakfast the next day

Full of flavor – loved it

First time making this and my family and I thought it was good. We did have to bake it for at 30 mins or longer than what the recipe indicated.

I made this for my son and myself. It was amazing!! I used 1/2 cheddar and 1/2 Mexican cheese, but that was the only change I made. Loved it! His only request was that I put a cracker crumble of some sort on top for texture.

This is a great recipe! My husband was smoking a brisket and chicken, so he smoked the peppers for me too. I only used half the sugar after reading other reviews. I also agree that it cooks better in smaller pans. I did not add chives because I don’t like them. I wish that I had cooked the corn first and maybe it would have been a little softer. I will admit that my husband picked up the cheapest bag of frozen corn for me. Next I’ll buy better corn. This is going to be a staple just like broccoli and green bean casseroles.

Very sweet and savory at the same time. Maybe a little less sugar would be good to balance it out more.