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Roasted Poblano Corn Pudding

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I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Thank you Anna Katheryn!

Poblano Corn Pudding

Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 1 poblano chile roasted, peeled, seeded and diced
  • 3 cups corn kernels
  • 1 cup butter
  • 1/2 cup brown sugar packed
  • 1 1/3 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/3 tbsp red chile powder
  • 1 tbsp salt
  • 5 eggs separated
  • 1 cup milk
  • 2 cups unbleached flour

Instructions
 

  • Preheat oven to 350 degrees
  • Grease 8 individual serving ramekins
  • Combine chile and corn. Set aside.
  • Cream together butter, sugar, baking soda, baking powder, chile powder, and salt.
  • separate the eggs, placing the yolks and white in separate bowls. Beat the egg whites until stiff and set aside.
  • Whip egg yolks and add to creamed mixture. Add milk and flour alternately. With the mixer set on low speed, blend well. Place in large bowl and add chile and corn mixture.
  • Fold in beaten egg whites by hand.
  • Pour into prepared ramekins. Bake for approximately 30-40 minutes. Until wooden skewer comes out clean. Let cool before cutting around the edges with a sharp knife to help turn out of pan. Or serve in the ramekin.

Video

Notes