Pumpkin Poblano Corn Pudding

Pumpkin Poblano Corn Pudding

Rated:
Recipe Rating: 3.57676
Serves 10
When it comes to regional flair, the poblano chile is ideal for smoky moles, or roasted and cut into strips for garnish, or used to stir up special sauces for holiday meals. The thick-walled poblano is the best chile for roasting and stuffing because the temperature of these delicious peppers ranges from medium to hot — teasing but not torturing the palate.
Ingredients: 
  • 2 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1/4 cup canola oil
  • 1 (15-ounce) can creamed corn
  • 1 1/4 cup freshly cooked or canned pumpkin purée
  • 1 cup ricotta cheese
  • 1/2 medium red onion, diced
  • 2 poblano peppers, seeded and diced
  • 1 tablespoon finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • Canola spray oil
  • Ingredient Option: Make your own creamed corn instead of using canned.
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Method: 
Preheat the oven to 350°F. Combine cornmeal, baking powder, and salt in a bowl. Make a well in the center of the mixture. Place beaten eggs, canola oil and creamed corn into well. Using a whisk, combine ingredients. Add pumpkin and ricotta cheese, and mix until well blended. Stir in red onion, poblano chilies, ginger and garlic. Oil a 13x9-inch glass baking dish with canola oil. Pour batter into the dish and spread it evenly. Bake until the mixture is set, but still soft, about 45 minutes.
Nutritional Info: 
Per Serving: 310 calories (100 from fat), 11g total fat, 2g saturated fat, 70mg cholesterol, 590mg sodium, 46g carbohydrates, (3 g dietary fiber, 4g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.