“I vividly remember the time a visiting Southerner brought a dish of corn pudding to our Thanksgiving dinner. I was young, skeptical of additions to the holiday buffet, but became an enthusiastic convert: Dairy-rich and custardy, flecked with sweet corn, it felt like some kind of Turkey Day missing link. In this version the eggy pudding stays classic while other elements gesture southwest, with hominy adding chew, peppers offering warmth, and funky, crumbly Cotija turning the savoriness up to 11.” —Amiel Stanek, contributing editor
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What you’ll need
Box Grater
$18 At Amazon
3-Qt. Baking Dish
$17 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Yield
8 - 12 Servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Butter a shallow 3-qt. baking dish. Remove green parts from scallions and thinly slice; set aside for serving. Thinly slice remaining white parts. Heat remaining 6 Tbsp. butter in a large skillet over medium. As soon as butter stops foaming, add white parts of scallions, poblano chiles, and jalapeños and season with salt. Cook, stirring often, until very soft and liquid is almost completely evaporated, 10–12 minutes. Add hominy and corn to pan, season with salt and pepper, and cook until mixture is heated through and dry, about 4 minutes. Transfer vegetable mixture to a shallow bowl or rimmed baking sheet and let cool. (It doesn’t have to be room temperature; it just shouldn’t be so hot that it will cook the eggs in the custard.)
Step 2
Combine eggs, cream, sour cream, and 1 cup grated Cotija cheese in a large bowl; season with salt and pepper and whisk vigorously until mixture is smooth and foamy. Add hominy mixture and stir to combine; scrape into prepared baking dish. Bake pudding until mostly set but still a bit wet and jiggly in the center, 35–45 minutes; remove from oven.
Step 3
Heat broiler. Sprinkle remaining ½ cup grated Cotija cheese over pudding and broil until completely set and browned in spots, about 2 minutes. Let cool 15 minutes, then top with reserved scallion greens and season with more pepper. Serve warm or at room temperature.
Do Ahead: Pudding can be assembled 1 day ahead; cover and chill. Let sit at room temperature 1 hour before baking.
