Poblano Corn Pudding ...p68

I made this to accompany Ashton's Cornbread Dinner.  Both are delicious (in my opinion), but too much breadstuff when combined.  In fact, we all decided that the Poblano Corn Pudding would be an excellent layer (minus the panko bread crumbs) in Ashton's Cornbread Dinner.  I love peanut butter dipped in chocolate eureka moments!  So let us know if you're brave enough to try it.

Adding poblanos to corn pudding sounded like a great idea and it was.  I think the recipe intends for you to roast and steam the peppers in order to peel the waxy skin off prior to dicing up.  Am I right, Lis?  I don't have a gas stove, regrettably, but if you do, you can lay the peppers into a high flame until black and blistered also (gives more char to the flavor), then steam and peel.  I usually just pop the roasted peppers into a ziplock bag to steam them.

Did you know that when dried, a poblano pepper is an ancho chile?   And that, when gone to seed, cilantro is the spice coriander? 

If you're into poblanos, click on this link for more good recipes.

Mango and jicama placed on a romaine leaf added a nice bit of refreshment to the meal.  I'm beginning to like the idea of Bob's Yum-Yukka meter - while Nana gave both of these a smile, only one side of her mouth was up.  Oh well.

Hardy Appetit!
 

ANYONE ABLE TO MAKE ME A FLASH NANA METER?

POBLANO CORN PUDDING

3 poblano peppers
3 T butter
1 yellow onion, diced
1/2 tsp kosher salt
1 tsp ground black pepper
2 cups milk
3 eggs
3 T sour cream
1 cup grated cheddar cheese (white or yellow)
4 ears corn, kernels removed (4-5 cups) *may substitute canned
4 T chopped fresh parsley
4 T chopped fresh cilantro
1/2 tsp cayenne pepper
2 cups panko bread crumbs

Preheat oven to 350∘.  Roast poblano peppers, turning often, until skin is blistered (about 15 min.)

Add peppers to a bowl and cover with plastic wrap to steam for an additional 15 min. When the peppers are cool enough to handle, remove stems and seeds (and peel skin?), dice and set aside.

Heat 1 T butter in medium sauté pan over medium heat, add onions, salt & pepper to taste.  Cook until translucent (about 5 min.), set aside.

Heat milk in a small saucepan until it starts to simmer (about 3 min.)

In a large bowl, whisk eggs and slowly add scalded milk.  Whisk in sour cream, then fold in cheese, corn, peppers, onions, herbs & cayenne.  Season with salt & pepper.

Add mixture to a 9 x 13" buttered baking dish and set aside.

Put remaining butter in medium sauté pan over medium heat and add bread crumbs.  Toss to coat and season with salt & pepper.  Pour crumbs over pudding and bake in preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges (about 25-30 min.)  Remove and serve.