Serrano Ham and Poblano Corn Pudding

Ingredients

• 1 pinch double-acting baking powder 
• 0.5 cup butter cooled melted (1 stick)
• 2 cups ears corn fresh frozen divided thawed (from 2 large ears)
• 0.5 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal instant (Maseca)
• 2 large eggs 
• 4.5 ounces manchego cheese grated
• 2 large poblano pepper 
• 1 teaspoon salt 
• 4 ounces serrano ham cut into 1/4-inch cubes ( 1 cup)
• 1 cup cream sour

Equipment

• bowl
• oven
• blender
• baking pan
• broiler
• glass baking pan

Directions

1. Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.
2. Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish.
3. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth.
4. Transfer mixture to large bowl.
5. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn.
6. Transfer mixture to prepared baking dish.
7. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
8. *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
9. **Maseca (instant corn masa mix) is available at Latin markets.