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Corn Pudding
Corn Pudding Modified from the book Fonda San Miguel: Thirty Years of Food and Art | Dairy
1 hour, 55 minutes 40 minutes
1 hour, 15 minutes
6 servings

  • 2 lbs. frozen corn kernels, thawed
  • Milk as needed (about 1 cup)
  • 6 eggs, separated
  • ½ cup sugar
  • 6 Tablespoons butter, softened
  • ¾ cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup (4 oz.) shredded Monterey Jack, or Cheddar cheese
  • 1 poblano chile
  • Half of a red bell pepper

  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish and set aside.
  2. Roast poblano chile.
  3. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl.
  4. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
  5. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish.
  6. Peel, seed, and cut poblano chile into 1/4-inch strips. Cut red bell pepper into strips. Garnish pudding with strips of chile and red bell pepper.
  7. Bake in preheated oven for 45 minutes, or until golden brown.
  • Serve warm or at room temperature.