Poblano Corn Pudding

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I made this after seeing the show the mango BBQ and corn pudding looked great. It was a long day in the kitchen prepping and making everything but the result was well worth it. The pudding and the chicken had just enough spice and great flavor! Even my kids loved it! Will make again and again!!!!!

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I think this is a great side dish recipe for almost any kind of fish, barbequed meat or Easter ham....you name it! I did use 5 cups of frozen corn that I micro waved to defrost. I think you could use 2-3 cans of diced chiles but I enjoyed roasting and peeling the pablanos. I added a little extra white cheddar cheese 1 2/ cups total. I found the panko bread crumb topping to turn a golden color.( Just like the recipe called for I would have liked it to brown a little more. I think this recipe was even better the next day! ENJOY!

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I was really nervous to try this recipe. My husband and I recently moved and we have yet to remodel the kitchen. So I was afraid my crippled kitchen would get in the way- I was very suprised that I was able to modify just fine and the recipe turned out great! I used a grill pan over my largest electric burner and turned the peppers frequently. I also used canned corn instead of fresh. The flavor combo was perfect! My husband thinks I should try and turn this into a dip so we can have this when I don't have the time to make the real deal.

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This is a great corn pudding recipe - the poblanos, onions, and cilantro make it unique! I used frozen corn (thawed instead of fresh, 2% milk because that's what I had in my fridge, and regular (yellow sharp cheddar instead of white. The buttered panko crumbs are great on top - I had never used panko until I made some of Guy's recipes, but I think now my husband and I are hooked on them! I found this recipe to be pretty easy, but I agree that the steps to prepare everything do take a little time and it may not be the quickest weeknight recipe. Overall, we thought this was great and will definitely make it again!

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We made this on a Thursday, We should have made it on a weekend-because it was really a lot of work.
I followed the recipe - I thought it could have less cilantro. (personal preferance
It baked perfectly and was done in 25 minutes.
We had this with the chipotle BBQ chicken and it was perfect together.
I do think this is a complicated recipe for a novice.
I will make this again but on a day when we have time to prep everything.

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I saw Guy make this and thought it sounded good. Made it, but my family & I thought it was rather blah. The poblanos & onions gave it a good flavor, but next time I'll saute some garlic to go with it, add more cheese and panko. Like Guy, I had just a little more than 2 cups, but it still wasn't enough to cover the 13 x 9 dish. I also added more butter, salt, & pepper than recipe called for. Maybe it was because I had 2% milk, but the eggs/milk didn't come together like a custard, even though I added extra sour cream & butter to make up the fat difference and didn't add the scalded milk until it had cooled a bit so it wouldn't scramble the eggs as I tempered it. I will try it again, but it was not as good as all the rest of Guy's recipes I've tried.

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Saw Guy make this and thought it looked good - I actually had all the ingredients on hand.- except milk, I used half and half w/water. My poblanos didn't look too substantial so I dumped a can of diced peppers in. It was absolutely delicious. Mexican comfort food all the way! Served it with brisquet tacos and homemade pico de gallo. My son the Sous Chef gave it a two thumbs up - which is big! I will make this again! Another winner, Guy - thanks!!

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Excellent corn pudding recipe. love the layers of flavor. My wife wants this over and over. Guy's the man!