Corn pudding has never been tastier. Or prettier.
Corn Pudding in Poblano Cups
- Corn Pudding in Poblano Cups
- Cinco de Mayo is an American holiday, not even celebrated in Mexico. I know because I lived in Guadalajara for a summer as a college student. I arrived on the first of May and was looking forward to a celebration like our Fourth of July. “?Que es Cinco de Mayo?” they asked – “What is Cinco de Mayo?” Their Independence Day is September 16. Oh Well. We Americans still have an excuse to eat guacamole by quart and drink margaritas by the gallon!
- I decided to fill roasted poblanos with a creamy corn pudding. Poblanos are such a delicious pepper – fruity and not too hot. And corn pudding is one of my favorite comfort food sides. It is a uniquely American dish from the South, a.k.a. Hoppy Glop, a.k.a. Corn Mash, a.k.a. Country pudding.
- So celebrate with these pretty poblano cups this year. Ok, and guacamole and margaritas if you must.
- – posted by Donna
- CORN PUDDING IN POBLANO CUPS
- 3 poblano peppers, halved lengthwise and seeds and pulp removed
- A little canola oil spray
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh or frozen thawed corn kernels
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2/3 cup cream
- 1 teaspoon each salt and sugar
- 1 dash cayenne pepper sauce
- 1 cup milk
- 4 eggs, beaten with a fork