Photo: Corn Pudding with Poblanos Recipe
Ingredients
- 2 ears fresh corn
- 2 cups milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3/4 cup yellow cornmeal
- 3 tablespoons chopped fresh chives
- 1 medium poblano, seeds removed, finely chopped
- Kosher salt and freshly ground black pepper
- 3 eggs, separated
Directions
Preheat the oven to 350 degrees F.
Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top.
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By lacyhammons_125...
Los Angeles, 43
on June 24, 2010
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I had this episode on my DVR and re-checked the recipe with the show and the people were right. Tyler used 2 cups heavy cream and 1 1/2 c whole milk in the show. I prepared it just as he said. It took the cream/milk a while to simmer to prevent it from burning, but it turned out AMAZING! In the show he also mentioned pureeing the corn, but I didn't see him doing it on the show when it came to that portion of the segment. It's delicious with whole kernels, but I'm going to try it pureed next time. I'm sure it will be even fluffier and souffle-like. A perfect compliment to any chili.
By amdamomtoo
Richmond, VA
on February 10, 2010
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This looked awesome when I saw it on TV and couldn't wait to try it. I was a bit tentative, though, after reading some of the reviews. Although my chives are currently under snow.... I followed the recipe exactly and LOVED the result.
After adding the cornmeal to the milk/cream mixture, I was a bit concerned as it took a while before thickening began.... but I turned up the heat and kept on whisking and soon I got the consistency that was needed. The dish puffed beautifully in the oven and was the perfect fluffy foil to the meaty dense chili.
To me, this was a really classy way to dress up chili and make it "the ULTIMATE".
By franknchris1_12...
newark, 52
on January 28, 2010
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I love you Tyler and the way you cook, but this is not one of your best. Maybe the people who wrote this recipe did not do you justice. This came out mushy and tasteless for me also. I hate to say it but I did find one that was a lot better. Guy Fieri's Poblanos Corn Pudding. It's easier and has more flavor. Just make sure you keep those eggs moving when you pour in the hot milk. Otherwise you will have scrambled eggs. Sorry T.
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