Corn Pudding

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Awesome! I served this for Easter and my guests are still talking about it. I did not have Havarti cheese, so substituted smoked gruyere, which provided a very mild smokey flavor, which went well with ham. I ,also, substituted roasted red bell pepper for the poblano. My only complaint was the bacon softened when baking. When I make this again, I will probably leave it out.

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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.

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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.

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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.

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I think all of Emeril's recipes are fantastic. I just wished some where they could have posted if you could prepare the dish and then baked it the next morning. Im gonna try anyway! I kicked it up with a serano pepper seed and all. :

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A NEW FAVORITE! FOLLOWED RECIPE TO A 'T' EXCEPT I USED (DEFROSTED FROZEN WHITE CORN. THE POBLANO ADDS JUST THE PERFECT SPICINESS, BUT I CAN SEE ADDING EVEN MORE. (THIS AMOUNT IS PERFECT FOR KIDS OR PEOPLE WHO DON'T LIKE TOO MUCH SPICE. THE HAVARTI WAS PERFECTLY MELLOW AND CREAMY. ANOTHER GREAT DISH FROM EMERIL...AND IT MAKES A LOT. I PREPARED IT A DAY AHEAD AND BROUGHT IT TO ROOM TEMP BEFORE BAKING. PERFECT!

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I did this with fat free half and half, reduced fat Mexican 4 Cheese, and only 2 T of butter (which I would reduce to 2 t next time. II also halved the chile -- which I wouldn't do again. Use it all! It took much longer than directed to cook -- about 25 minutes more. Don't know if that was error in my punches in my new convection/microwave or because the ingredients were 3 inches deep in my about 12" round casserole dish. But -- in spite of all this -- it was still the best corn pudding yet!

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Normally, i avoid Emeril recipes since most have a bit too much POW and WHAM for me....but this one read "Yummy" and the reviews talked me into it. Wow, was I glad. I followed the recipe to a T and had nothing but complaints that I didn't make enough; it was declared a "new family favorite" by all at the table. I insist that the pepper needs to be a "Pasilla or Problano." It was the perfect picante to the dish...even for gringos. Dish licked clean.

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I subbed monteray pepper jack cheese for the poblano & havarti cheese. The recipe is fairly easy & just tastes wonderful. Everyone raved about it.

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I do not understand the comments regarding prep time--took me about 15 minutes. I used thawed frozen corn and cut the cream with chicken broth. We loved it!