Poblano Chile Casserole
by Judy
adapted from Woman's Day magazine, September 2013 issue
Unsalted butter for dish
2 Tablespoons all-purpose flour
2 teaspoons baking powder
Kosher salt
4 Davidson's Safest Choice Eggs
1 cup sour cream
3/4 cup whole milk
1 Tablespoon sugar
4 cups corn kernels, divided (from 4 ears of fresh corn, or frozen corn, thawed)
4 green onions, chopped
2 poblano chiles, chopped
1 red bell pepper, chopped
8 ounces sharp cheddar, grated
Heat oven to 350°F. Coat a 9 x 13 baking dish with butter. In food processor, pulse the flour, baking powder, and 1 teaspoon salt to combine. Add the eggs, sour cream, milk, sugar, and 2 cups corn kernels and process until nearly smooth.
In a large bowl, combine the green onions, poblano chiles, red pepper, cheddar, and remaining corn kernels. Add the batter to this and mix to combine.
Transfer the mixture to the prepared dish and bake (uncovered) until golden brown and the center is very slightly wobbly, about 45 minutes. Let cool for 10 minutes before serving.
adapted from Woman's Day magazine, September 2013 issue
Unsalted butter for dish
2 Tablespoons all-purpose flour
2 teaspoons baking powder
Kosher salt
4 Davidson's Safest Choice Eggs
1 cup sour cream
3/4 cup whole milk
1 Tablespoon sugar
4 cups corn kernels, divided (from 4 ears of fresh corn, or frozen corn, thawed)
4 green onions, chopped
2 poblano chiles, chopped
1 red bell pepper, chopped
8 ounces sharp cheddar, grated
Heat oven to 350°F. Coat a 9 x 13 baking dish with butter. In food processor, pulse the flour, baking powder, and 1 teaspoon salt to combine. Add the eggs, sour cream, milk, sugar, and 2 cups corn kernels and process until nearly smooth.
In a large bowl, combine the green onions, poblano chiles, red pepper, cheddar, and remaining corn kernels. Add the batter to this and mix to combine.
Transfer the mixture to the prepared dish and bake (uncovered) until golden brown and the center is very slightly wobbly, about 45 minutes. Let cool for 10 minutes before serving.
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