Recipe Detail
Gluten-free Southwestern Roasted Poblano and Ham Pudding
Servings: Serves 12
1 stick
unsalted butter, melted and cooled
2
onions, chopped
2
eggs
2
garlic clove minced
2
poblano peppers roasted, peeled and seeded
2 c
corn kernels defrosted and divided
1 c
sour cream
4 oz
Serrano ham sliced 1/4 inch thick and diced small
1 tsp
Hain Pure Foods Sea Salt
1 pinch
Hain Pure Foods Gluten Free Featherweight Baking Powder
1 c
shredded Manchego cheese
1/2 c
Arrowhead Mills Gluten Free All Purpose Baking Mix
3 Tbsp
Arrowhead Mills Yellow Corn Meal
Preheat oven to 350°F. Grease 13 x 9-inch baking dish. Sift corn, baking mix, baking powder and salt together, set aside. Over open flame using tongs, blacken poblano chili until skin has bubbled, transfer blackened chilies to paper bag and set aside 15 minutes. Remove stems, peel, seed, and dice roasted poblano peppers. Meanwhile in large bowl, combine half the corn, eggs, butter, stir to combine well. Stir in sour cream, baking mixture, onions, and remaining corn, blend together. Stir in ham and cheese.
Transfer pudding batter to prepared baking dish and bake 40 minutes or until test skewer comes out clean. Pudding should be moist not dry. Let sit five minutes and cut into squares and serve.