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Corn Pudding with Cheddar Cheese and Poblano Chilies

kept byCYue
recipe bycleveland.com
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Ingredients: 

Makes 6-8 servings

1 stick (8 tablespoons) unsalted, softened, divided use

2 pounds frozen corn kernels, thawed

Whole milk as needed, about 1 cup

6 eggs, separated

¼ cup sugar

3/4 cup all purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

1 cup (4 ounces) shredded cheddar cheese, preferably Kerrygold Aged Irish Cheddar

2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips


 

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