Poblano Corn Pudding

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 poblano chile, roasted,peeled,seeded and diced
• 3 cups corn kernels
• 1 cup butter
• 1/2 cup brown sugar, packed
• 1 1/3 teaspoons baking soda
• 2 1/2 teaspoons baking powder
• 1 1/3 tablespoons red chili powder (preferably new mexico chile)
• 1 tablespoon salt
• 5 eggs, separated
• 1 cup milk
• 2 cups unbleached flour

Recipe

• 1 preheat oven to 350ºf.
• 2 prepare a bundt pan by greasing it well.
• 3 in a small bowl, mix together the poblano chile and corn.
• 4 set aside.
• 5 in a large mixing bowl, cream together the butter, sugar, baking soda, baking powder, chile powder, and salt.
• 6 separate the eggs, placing the yolks and whites in separate mixing bowls.
• 7 beat the egg whites until stiff and set aside.
• 8 whip the egg yolks until well blended and add to the creamed mixture.
• 9 add milk and flour alternately.
• 10 with the mixer set on low, blend well.
• 11 place in a large bowl and add corn mixture.
• 12 by hand, gradually fold in the beaten egg whites.
• 13 pour into prepared bundt pan.
• 14 bake for 40-60 minutes, or until tests clean.
• 15 remove from oven and let cool before turning out of the pan.