The Proof is in the Pudding

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.

Ham and Poblano Corn Pudding

(adapted from Bon Appetit)

2 large poblano chiles

2 cups corn kernels (fresh or frozen), divided

2 large eggs

1/2 cup butter, melted, and slightly cooled

1 teaspoon kosher salt

large pinch of baking powder

1 cup sour cream

1/2 cup corn masa mix

1 cup of ham, cut into thin strips, or cubed

1 cup Manchego cheese, coarsely grated

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)