Sweet Corn Pudding with Poblano Chiles

By Joelene

Ingredients

• Unsalted butter, for the dish
• 2 tablespoon(s) all-purpose flour
• 2 teaspoon(s) baking powder
• Kosher salt
• 4 large eggs
• 1 cup(s) sour cream
• 3/4 cup(s) whole milk
• 1 tablespoon(s) granulated sugar
• 4 cup(s) (from 4 ears or frozen and thawed) corn kernels
• 4 scallions, sliced
• 1 poblano chile, thinly sliced
• 1 small red bell pepper, thinly sliced
• 4 ounce(s) sharp white Cheddar, coarsely grated (about 1 cup)

Preparation

Step 1

Heat oven to 350 degrees F. Coat a 9- by 13-inch or other 3-quart baking dish with butter.
In a food processor, pulse the flour, baking powder, and 1/2 teaspoon salt to combine. Add the eggs, sour cream, milk, sugar, and 2 cups corn kernels and process until nearly smooth.
In a large bowl, combine the scallions, poblano, red pepper, Cheddar, and remaining 2 cups corn kernels. Add the batter and mix to combine.
Transfer the mixture to the prepared dish and bake until golden brown and the center is still slightly wobbly, 40 to 50 minutes. Let cool for 10 minutes before serving.