Smoky Poblano Corn Pudding

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She’ll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.

Step: 2

Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.

Step: 3

Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.

Step: 4

Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.

Step: 5

Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Per Serving: 296 calories; protein 10.7g; carbohydrates 27.3g; fat 17.4g; cholesterol 115.8mg; sodium 556.8mg.

Deciding stay in and make food your dinner instead of dining out is already a process in the best direction if you’re focusing on eating healthier. There’s no good way to know exactly what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .