In last night’s online cooking class we made this sweet, yet savory, corn bread pudding with poblano chilies. I love this dish served with brunch or as a main served with salad. I originally came upon this recipe in a cookbook detailing Frida Kahlo’s favorite dishes.
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Corn Bread Pudding
- 4 tablespoons butter *half a stick *room temperature
- 1/3 cup sugar
- 1.5 cups of corn kernels
- 1/6 cup of milk
- 1.5 tablespoons of all-purpose flour
- 1/3 tablespoon baking powder
- 1/3 teaspoon salt
- 2 eggs, separated
Mix butter and sugar together. Blend corn and milk in a blender. Mix flour, baking powder, salt and egg yolks together. Add corn/milk and sugar/butter. Mix well.
Beat remaining egg whites and when fluffy fold into corn batter. Pour into a oiled/buttered loaf pan. Bake at 175 C/ 350 F for 45 minutes.
Chiles in Cream
- 1 tablespoon butter
- 1/2 white onion sliced
- 2 poblano chilies, roasted, seeded and peeled (If you cannot get poblanos you can use green peppers)
- 1/2 cup heavy cream
Sauté onion in butter on a medium heat for 10 minutes, add sliced poblanos and cream, turn heat to low and continue to sauté for 3-4 minutes.
Served corn bread pudding with poblano chilies in cream on top. Yum!