Ingredients
- 4 tablespoons unsalted butter
- 3/4 cup chopped yellow onions
- 1/4 cup chopped, seeded poblano pepper
- 2 teaspoons minced garlic
- 4 cups fresh white corn kernels
- 2 teaspoons chopped fresh thyme leaves
- 1 1/4 teaspoons salt
- 1/8 teaspoon cayenne
- 1/4 cup all-purpose flour
- 4 large eggs
- 2 cups heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1 cup grated Havarti cheese
- 4 strips bacon, cooked, drained and crumbled
- 2 tablespoons chopped green onions
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.
Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.
In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.
Remove from the oven and let rest for 10 minutes before serving.
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By scott.davenport...
Marietta, GA
on July 09, 2011
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Having enjoyed but never made corn pudding, this recipe's flavor profile looked perfect. The sweet corn really stands out here. My family was so happy and of course, so was I. Next time, I may want to up the pablano for a bit more kick to balance the sweetness of the corn. Bottom line; this side dish will shine as bright as whatever protien you put on the plate with it.
By bettyjopotts_422623
Keller TX
on June 28, 2011
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Yep, this one is a keeper. We grilled the fresh corn first which really sweetens it up. Left out the bacon for our vegetarian friend - can only imagine how that would have amped up the flavor. Lots of steps but come on, people, if you have done much cooking you can figure out what order to do things and it is assumed that you enjoy the process of cooking so multiple steps shouldn't throw you. Lastly, we love Guy Fieri but this beats his poblano corn pudding by miles.
By brownmichelle
Mountain View
on June 06, 2011
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You know, it's true that this recipe has all sorts of annoying points - the ordering of the steps and the lack of specificity about the thyme in particular. But the thing is, I found this a remarkably forgiving recipe. I feel like it's the sort of recipe that gives you more than enough wiggle room to experiment and you'll still have a delicious, creamy, corny pudding out of the deal.
Read all 23 reviews