Corn Pudding with Poblanos

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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.

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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".

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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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This recipe was great, but if I'm not mistaken, Tyler used 2 Cups of cream and 1 1/2 Cups of milk. This is the portion I used and approxmately 1/2 cup of cornmeal.
A three to one ratio, which would be consistant whatever the amount of liquid. I perfer a creamer texture, which is why I used more cream. And if you let it reduce down to condense the corn flavor, you actually end up with much less liquid.
The Poblanos add a rather interesting flavor and color. I added a little bit of roasted red pepper, finely diced too! Yummm!

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I really enjoyed this corn pudding. I was a bit skeptical at first because it said pudding instead of cornbread but it turned out amazing especially with the chili!

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I assumed because everyone on review said it was 2 c. cream/ 1.5 c milk that was correct. So I did that with 1c. + of corn meal and it didn't become fluffy. After the state 30 minutes it was brown on top but still liquid underneath. I had to cook it another 30 minutes till is set up properly (and 1/4 inch in the middle was still runny It had great flavour and had it turned out like it looked on the show it would have been the best thing ever.

If you can get it to work textually, the extra ear of corn and squeeze of honey make it perfect as one reviewer stated!

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This recipe wasGREAT. I altered the recipe a little by using salted butter, increased cream by half a cup and added a cup of shredded cheddar cheese. Served it with cajun red beans.

THANKS TYLER!

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My corn pudding was absolutely delicious, but not because I followed this recipe. The recipe on the episode was pretty different, as the other reviewers noted. I used a lot more milk and cream than Tyler used to get the recipe to the consistency of pudding rather than cornbread. But the poblano was excellent in the dish, and with a little tweaking, this one is definately a keeper.

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Ok - have read the comments and am truly thankful for them. I too watched the episode and think that the cream was 1.5 cups not half a cup as they said. BUT he does say to add salt and pepper - it's right there on the ingredients. And he does also say to put it at the bottom of the bowl and pour the chili over it - which is different from the way he serves it on the episode.

Thanks to all for their comments though. I added chedder to mine and made sure to add the salt and pepper. We will see. So far it tastes pretty good.

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I dont know what other people are talking about when they
say the recipe is printed wrong. Ive made this corn pudding
several times using the 2 cups of milk and 1/2 cup of cream
with 3/4cups of corn meal and it turns out great! However, the
comments about it being bland are true. Ive found that by adding 2TBS of honey and 1/2 cup of parmesan cheese, it
will add another layer of tase to go with the corn.