Stand Mixer - Ideal for mixing ingredients efficiently; combines corn kernels with eggs and milk.
Mixing Bowls - Essential for combining all ingredients, including corn kernels.
Measuring Cups and Spoons - Critical for precise measurement of corn and other ingredients.
Cooking Pots - Needed for cooking the corn pudding mixture on the stove.
Heatproof Spatula - Useful for stirring the corn pudding to ensure even cooking.
Microwave Bowl - Handy for reheating portions or quick corn dishes, though not directly used in cooking corn pudding.
2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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