Imagine a dish that combines the creamy richness of pumpkin, the smoky heat of roasted poblano peppers, and the sweet crunch of corn kernels - all baked into a mouthwatering pudding that will transport your taste buds straight to the heart of Mexico! This Pumpkin Poblano Corn Pudding is not just a side dish; it's a culinary adventure that transforms humble ingredients into a spectacular crowd-pleaser that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup corn kernels
- 1 poblano pepper, roasted and chopped
- 3 eggs
- 1 cup milk
- 1 cup cornmeal
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Roast the poblano pepper over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place the roasted pepper in a sealed plastic bag for 10 minutes to steam, which will make removing the skin easier.
- Carefully peel the charred skin off the poblano pepper, remove the seeds, and finely chop the roasted pepper. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth and well combined.
- In a separate bowl, mix the cornmeal, baking powder, salt, and pepper. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the corn kernels and chopped roasted poblano pepper, ensuring even distribution throughout the batter.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and let the pudding rest for 10 minutes before serving. This allows the pudding to set and makes it easier to slice.
- Serve warm as a side dish, garnishing with fresh cilantro or a dollop of sour cream if desired.
Tips
- Roasting the poblano pepper is crucial for developing deep, smoky flavors. Take your time charring the pepper and don't rush the steaming process, as this helps easily remove the skin.
- Be careful not to overmix the batter - mix just until the ingredients are combined to keep the pudding light and tender.
- Use fresh corn kernels if possible, but high-quality frozen corn can work well too.
- For extra richness, consider adding a sprinkle of cheese like cotija or mild cheddar on top before baking.
- Let the pudding rest after baking to allow it to set properly, which makes serving and slicing much easier.
- This dish pairs beautifully with grilled meats, roasted chicken, or as a standalone vegetarian main course.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 7g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 85mg
