2013, I love you already!

You’re shiny and new with a lovely emerald glow.

You’re 365 whole days long, each of which will apparently involve less crêpes and more chicharrónes.

And I guess we’ll be working those pork pounds off with newfangled fitness apps, and lots and lots of juicing.

All while wearing stripes and leather. As long as it’s not striped leather…

But for now, 2013, you’re awfully chilly, even here in Arizona. And your chilliness is making me just a little cranky, which isn’t working for A. and, you know, everyone else around me.

So I’m preparing a big, fat batch of spicy corn pudding, fresh from the oven and straight to my tummy.

This pudding is rich, creamy, corny and deliciously comforting – crankiness, be gone!

And now I can move on to more important matters, like shopping for some emerald green leather clothing and juicing my face off. Like I said, 2013, I love you already!

Green Chile Corn Pudding

recipe adapted from MarthaStewart.com

Chef’s Note:  Although I am listing the original recipe below, I made a couple of significant adjustments. First, the recipe calls for two cups of grated Monterey Jack cheese and I was more than able to get along with just one (mixing approximately half into the batter and sprinkling the other half on top). Second, you absolutely positively don’t need 1/2 stick of butter and 10 minutes to melt it in a preheated oven. I used just two tablespoons and melted it in just a few minutes in my oven before pouring the batter on top. Finally, this pudding will almost certainly overflow when baked in an 8″ x 8″ baking pan – do yourself a favor and be sure to place your pan on a rimmed baking sheet while it is baking.

24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
1 tsp. salt, coarsely ground
3 scallions, thinly sliced
1 can (14 ounces) Hatch green chiles, diced
3 tbsp. all-purpose flour
2 c. Monterey Jack cheese, grated, divided
5 large eggs, at room temperature
2/3 c. heavy cream
1/2 stick unsalted butter

Preheat oven to 350°.

Puree 3 cups corn in a food processor fitted with a steel blade and transfer to a large bowl. Stir in remaining cup corn, salt, scallions, chiles, flour, and approximately one third cup of cheese.

In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.

Place butter in an 8″ x 8″ baking dish and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, approximately 45 to 55 minutes. Let cool 30 minutes before serving.

YIELD:  approximately 8 servings