Sweet and Spicy Corn Pudding (Gluten Free)

Ingredients

• 1 cup (120g*) gluten-free flour blend* or all-purpose flour
• 1/4 tsp xanthan gum if not already in your gluten-free flour blend
• 3/4 cup (70g) masa harina or fine cornmeal
• 1-1/4 cups (248g) granulated sugar
• 3 tbsp plus 1 tsp baking powder (gluten-free)
• 2 tsp kosher salt
• 3/4 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 6 (300g) large eggs, lightly beaten
• 1 stick (1/2 cup; 113g) butter, melted
• 2 cups (454g) heavy cream
• 1 (14.75 oz; 418g) can cream-style corn (Del Monte or Green Giant brands are gluten-free)
• 4 fresh poblano peppers, seeded and diced finely (you can substitute jalapeño peppers for part of the poblanos for more heat)
• 4 green onions, tough tops discarded, finely chopped
• 1-1/2 cups (228g) fresh or frozen corn kernels
• Chopped chives or additional green onions, for garnish

Instructions

1. 1

   Place a rack in the center of the...: Place a rack in the center of the oven and preheat to 350°F (177°C). Butter an 11×15-inch (28x38 cm) rectangular pan, a 10-inch (25 cm) round cake pan, or two baking pans.

2. 2

   In a large mixing bowl, combine the flour,...: In a large mixing bowl, combine the flour, masa harina, sugar, baking powder, salt, cumin, coriander, and cardamom. Whisk together until evenly blended.

3. 3

   In the bowl of a stand mixer, combine...: In the bowl of a stand mixer, combine the eggs, butter, cream, and creamed corn. Mix until smooth. Add the poblanos, onions, and corn, beating just until combined. Slowly add the dry ingredients, mixing until just combined after each addition. It will be a thick but pourable batter.

4. 4

   Pour the batter into the prepared pan(s) and...: Pour the batter into the prepared pan(s) and place in the hot oven. Lightly tent the pan(s) with foil. Bake until just set in the center, about 1 hour (30 to 40 minutes for smaller pans). After 45 minutes, remove the foil so the top will become golden and slightly crunchy. When done, remove from the oven and set aside to cool for about 15 minutes.

5. 5

   Scoop servings onto plates with a large serving...: Scoop servings onto plates with a large serving spoon. Sprinkle the tops with the chives or green onions, if desired, and serve hot.