This pumpkin poblano corn pudding recipe came from the Whole Foods website. Mine didn't come out very pudding like, more like corn bread. The only change I made was to replace the ricotta cheese with cottage cheese. Also since poblano peppers come in all degrees of heat, I reduced the chilies from 3/4 cup to 1/2 cup, just in case they were hot. The Hub was sort of ho hum about this dish, but I liked it and found it made a great snack during the day. I always zapped it and ate it warm (for a very long time). This makes a big pan.