Sweet and Spicy Poblano Corn Pudding — Fo Reals Life

October 01, 2013 October 01, 2013/ Morgan

Yesterday I posted this lovely Smoky Cinnamon Spiced Bean and Pepper Chili and this corn pudding was pictured in with the chili. Well here they are – made with smoky roasted poblanos and fresh sweet corn (though frozen works just as well!) I love the balance of spiciness and sweetness in these. Now, it’s not like cornbread, just so you know. It’s corn pudding. It’s got a softer texture and it is far sweeter than any cornbread I would make (though I have seen some non-Southern cornbread recipes that use a TON of sugar. That’s cake, y’all, not bread!) To cut it up like this you actually have to let it cool down to room temperature. Otherwise you just scoop it up onto your plate and enjoy it all warm and soft – it’s really amazing either way. 

I would certainly serve this with chili any day but it also makes a fantastic accompaniment to a bowl of beans (like Borracho Beans) or a plate of stewed collard greens.  Or with mashed potatoes and gravy. Or maybe tacos. Or … or… I could probably eat it anywhere. I had some for breakfast actually and it was as they say “justtt righhht.”

This does require some masa harina flour but it shouldn’t be too hard to find. Bob’s Red Mill carries some non-gmo masa that you can find in larger grocery stores or in natural food stores. You can find other brands of masa (gmo status unknown though!) at any Latina market or many “Ethnic” sections of supermarkets.  

  • 3 cups (16 oz package frozen) corn, thawed if frozen
  • 1 cup pureed winter squash (pumpkin, butternut, etc) 
  • 1/2 cup chopped roasted poblano peppers* *see note below (you can also use canned roasted peppers if you wish)  
  • 1/2 cup soy milk (or your favorite non dairy milk) 
  • 1/4 cup sugar
  • 2/3 cup masa harina flour (Bob’s Red Mill has non-gmo Masa!)  
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Preheat your oven to 375.  

Combine your masa, baking powder, salt and sugar together in a large bowl. Stir in the soy milk, corn, peppers and squash puree. Mix well and pour into a 9×9 or 8×8 baking dish lined with parchment paper. (You can also spray this with cooking spray if you desire or use a nonstick baking dish such as a silicon square cake pans.) 

Bake for 40-45 minutes, or until set in the middle. It will still be pretty soft when you first take it out the of the oven. Let it cool for 15 minutes before serving. It may not hold up as cut squares unless you let it cool to room temperature before cutting (but it still tastes great!)  

Serve with some yummy chili or just a pot of beans (like these Borracho Beans!) 

*note* – To roast your own poblano peppers you can hold them with tongs directly over a gas stove and turn them until they are charred.  If you don’t have a gas stove you can place them on a baking sheet under your broiler and char them until black. You’ll have to turn them a few times to get all of the sides blackened. Then place your peppers in a bowl and cover. Let them steam for 5-10 minutes. Once they are cool enough to handle you can rub the skins off. Then remove the stem and seeds. 

*Soy-Free – use almond, rice or your favorite non-soy milk.

October 01, 2013/ Morgan/