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Gluten-Free Diet: GF Recipes: Gluten Free Southwestern Roasted Poblano and Ham Pudding

Ingredients

Serves 12

1 stick unsalted butter, melted and cooled
2 onions chopped
2 eggs
2 garlic cloves minced
2 poblano peppers roasted, peeled and seeded
2 cups of corn kernels, defrosted and divided
1 cup sour cream
4 ounces Serrano ham sliced 1/4 inch thick and diced small
1 teaspoon Hain iodized sea salt
1 pinch Hain Pure Foods Featherweight Gluten Free Baking Powder
1 cup shredded Manchego cheese
1/2 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
3 tablespoons Arrowhead Mills Organic Yellow Corn Meal

Directions

Preheat oven to 350 degrees. Sift corn meal, baking mix, baking powder and salt together. Set aside. Grease a 13x9x2 inchd baking dish. Over an open flame, using tongs, blacken poblano chili until skin has bubbled all over. Transfer blackened chilies to a paper bag and set aside for 15 minutes then remove stems, peel, see, and dice the roasted peppers.

Meanwhile in a large bowl, combine 1/2 the corn, eggs, butter, and stir to combine well. Add sour cream, baking mixture, onions, and remaining corn. Blend together well. Stir in ham and cheese.

Transfer pudding batter to prepared baking dish and bake for 40 minutes or until test skewer comes out clean. Pudding should be moist not dry. Let sit for five minutes and cut into squares to serve.

Hain Celestial Group featuring Arrowhead Mills ingredients

This recipe last updated on February 14, 2008.

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