Smoky Poblano Corn Pudding

Name: Smoky Poblano Corn Pudding
Total time: 95
Yield: 8
Ingredients: 4 medium poblano peppers; 1 cup milk; 0.5 cup heavy whipping cream; 0.33333334326744 cup white sugar; 0.25 cup all-purpose flour; 0.25 cup butter, melted and cooled; 3 large eggs; 1.5 teaspoons kosher salt; 1 (16 ounce) package frozen corn; 1 cup shredded sharp Cheddar cheese; 1 tablespoon chopped fresh chives, or to taste

Recipe by Ashley Baron Rodriguez from allrecipes.com

Dinner,Side Dish 2 Hr. 35 Mins.

Ingredients

8 servings

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4 medium poblano peppers
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1 cup milk
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0.5 cup heavy whipping cream
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0.33333334326744 cup white sugar
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0.25 cup all-purpose flour
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0.25 cup butter, melted and cooled

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3 large eggs
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1.5 teaspoons kosher salt
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1 (16 ounce) package frozen corn
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1 cup shredded sharp Cheddar cheese
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1 tablespoon chopped fresh chives, or to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
Remove stems, seeds, and charred skin from peppers; roughly chop flesh.
Grease a 1 1/2-quart baking dish.
Whisk milk, cream, sugar, flour, melted butter, eggs, and salt together in a bowl. Stir in corn, Cheddar cheese, and chopped poblanos. Pour mixture into the prepared baking dish.
Bake in the oven until set, slightly puffed on top, and golden around the edges, 45 minutes to 1 hour. Garnish with chopped chives.