To make Rachael Ray's Corn Pudding with Poblano, remove the corn kernels from 6 husked ears of corn, and mix them in a bowl with 1/4 cup each of granulated sugar and flour, 1/2 cup of milk, 4 tablespoons of melted unsalted butter and 1 teaspoon of salt. Add 5 lightly beaten eggs and 1 seeded and diced poblano pepper. Spoon the mixture into two greased pie plates or a baking dish, and bake it at 350 degrees Fahrenheit for 45 to 60 minutes.
Make David Venable's Cheesy Creamed Corn Pudding by beating together 4 eggs and 1 cup of cream, and then stirring in 2 14.75-ounce cans of cream-style corn and 2 14.75-ounce cans of drained corn kernels. Fold in 1/2 cup of sugar, 1/2 to 3/4 cup of coarse or panko breadcrumbs and 1/4 cup of flour, and season the mixture with 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt and 1/2 tablespoon of ground black pepper. Mix in 1/4 cup of finely chopped fresh parsley, 1/2 cup of grated Parmesan cheese and 3 cups of shredded cheddar cheese, and bake the corn pudding at 350 Fahrenheit for 90 minutes.Learn more about Cooking