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PrintPumpkin Poblano Corn Pudding
From The Whole Foods Market Cookbook
A bit about poblano chiles...
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. This recipe creates a tremendous holiday dish with an intoxicating aroma.
Serves 10
- 2 1/2 cups cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs, beaten
- 1/4 cup canola oil
- 1 can (15 ounce) creamed corn
- 1 1/4 cups freshly cooked or canned pumpkin
- 1 cup ricotta cheese
- 1 cup diced red onion
- 3/4 cup seeded and diced poblano chilies
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- canola oil for oiling pan
Ingredient Option: Make your own creamed corn instead of using canned.
Preheat oven to 350°F. Combine the cornmeal, baking powder, and salt in a bowl. Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4 cup canola oil, and the creamed corn into the indentation. Using a whisk, combine the ingredients. Stir the pumpkin and ricotta cheese. Blend well. Stir in the red onion, poblano chilies, ginger and garlic. Oil a 13x9-inch glass baking dish with the canola oil. Pour the batter into the dish. Smooth out the top. Bake for about 45 minutes, or until the mixture is set like warm, soft pudding.
Poblano Chile Tips
If you like a juicier bite, add an ear of fresh-shucked corn to the batter.
Serve this recipe as an appetizer or as a side dish to accompany poultry, carne asada or vegetables.
Poblano peppers, sliced in half, make great edible "bowls" for this corn pudding, or dips and condiments.