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  • Southern Lady

    Sassy & Southern

    Mar 24, 2020 3 minutes
    RECIPE DEVELOPMENT BY IRENE YEH
    FOOD STYLING BY
    Kathleen Kanen
    STYLING BY COURTNI BODIFORD
    PHOTOGRAPHY BY
    Jim Bathie

    Poblano Corn Pudding

    MAKES 12 SERVINGS

    4 small poblano peppers (about ⅔ pound)
    3 tablespoons all-purpose flour
    2 tablespoons sugar
    2 teaspoons baking powder
    2¾ teaspoons kosher salt
    6 large eggs
    2 cups heavy whipping cream
    6 cups fresh corn kernels, divided
    ¼ cup unsalted butter, melted
    ⅔ cup chopped green onions
    2 teaspoons chopped fresh oregano
    2 cups shredded Colby-Jack cheese blend, divided
    Garnish: chopped fresh oregano

    Preheat oven to broil. Line a baking sheet

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