Gluten Free Southwestern Roasted Poblano and Ham Pudding

Gluten Free Southwestern Roasted Poblano and Ham Pudding

Use whatever Summer berries are in season!

  • 1 stick unsalted butter, melted and cooled
  • 2 onions chopped
  • 2 eggs
  • 2 garlic clove minced
  • 2 poblano peppers roasted, peeled and seeded
  • 2 cups of corn kernels defrosted and divided
  • 1 cup sour cream
  • 4 oz of Serrano ham sliced 1/4 inch thick and diced small
  • 1 teaspoon of Hain Iodized Sea Salt
  • 1 pinch Hain Pure Foods Featherweight Gluten Free Baking Powder
  • 1 cup shredded Manchego cheese
  • 1/2 cup of Arrowhead Mills Gluten Free All Purpose Baking Mix
  • 3 tablespoons Arrowhead Mills Organic Yellow Corn Meal
  1. Preheat oven at 350°
  2. Sift corn, baking mix and baking powder and salt together, set aside.
  3. Grease a 13x 9x 2 baking dish
  4. 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 about 15 minutes.
  5. Remove stems, peel, seed, and diced roasted poblano peppers
  6. Meanwhile in a large bowl, combine, 1/2 the corn, eggs, butter, and stir to combine well. Add stirring, sour cream, baking mixture, onions, and remaining corn blend together, stir in ham, cheese,
  7. 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 and serve.