When we plan our garden, we look for varieties that we, of course, like to eat, but that are prolific in our area. Poblanos are similar to green chilis, and we’ve been experimenting with them in the garden and kitchen. This is one of our recipes that Aunt Jill found, and we’ve enjoyed. It’s especially nice, because it gives us a recipe for the extra corn we freeze at harvest. Since we roast and then freeze our extra peppers as well, we get to enjoy this recipe year-round with produce from our garden. It’s a perfect southern comfort food, especially on a cold day, and tastes like a heavy cornbread mixed with a custard or pudding.
Ingredients
- 4 medium poblano peppers, roasted
- 1 cup milk
- ½ cup heavy whipping cream
- 1/3 cup sugar
- ¼ cup flour
- ¼ cup butter, softened
- 3 large eggs
- 1 ½ teaspoons salt
- 1 – 16-ounce package frozen corn (4 cups)
- 1 cup sharp cheddar, shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8×8 baking pan.
- Remove charred skins from the peppers, remove stems, deseed, and rough chop.
- Whisk together milk, cream, sugar, flour, butter, eggs, and salt.
- Add corn, cheddar, and peppers to your mixture.
- Pour ingredients into prepared 8×8.
- Bake for 45 minutes to an hour or until set and slightly puffed and browned.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
