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
Ooh everything you make looks so delicious! This pudding looks so good I am bookmarking it!
I have never seen anything like this. I mean I have seen corn pudding before, but I love your twist on it! Looks great!
That looks scrumptious! Gotta try it.
and all corn pudding has to, i mean has, to have some heat, some texture.
just
like
this
It’s so SO so SO cold right now in Maryland and warm comfort food like this is all I am craving. I can only make and eat soup so much. Something like this to spice this up (literally) sounds like perfection. I love 2013 too! And you for sharing this with us.
This looks like the best thing ever! Maybe we’ll whip it up this weekend!
LOVE this. My mom used to make something similar and I never got the chance to ask her for the recipe!
And pay no attention to me working out in my leather…I mean..
This resembles my long lost recipe for Chile Relleno casserole. Fat-free cheese ( as a commenter suggested) doesn’t work …nasty texture. I love heavy cream, and would imagine it makes this rich in texture, though MAYBE I’d try half and half. Truth be told, I don’t think I’d change your recipe, because I’ll bet it’s great. I like the way you adapted this. As long as I don’t eat a massive portion, I’m good with this. Served with a fresh salad and a cilantro vinaigrette, this makes a great protein meal. Pinning for a future vegetarian meal. Thanks!
If I ate this whole tray, which I would, I’d never fit into my striped leather leggings
Long story, but my sister (who can’t find frozen green chiles in Iowa) bought some at our grocery store then promptly forgot to pack them and left them in MY freezer. I’ve been blessed! LOL
Glad to find this recipe to help me use them up!
I love a good corn pudding, and yours looks great. My New Years resolution is that I won’t become a makeup artist or a hairdresser. I’ve successfully met this goal for the last twenty years.
This is just torture!
Oh wow, how delicious is that!
Happy New Year!
Looks so warm and delicous. And easy too!
This is definitely the first thing I’m going to make as soon as I’m done with this dumb New Year’s diet I’m on. It looks absolutely amazing. Thank you!
Dumb diets! You could lighten things up by swapping out the heavy cream, full-fat cheese and whole eggs, and instead use skim milk, reduced-fat cheese and egg whites. Let me know what you think, Jen, and thanks so much for your comment!
I just couldn’t bear to lighten it up, but I did finally make it as one of our sides for Super Bowl and OMG it was delicious! I will definitely be making it again.
I can’t wait to try this! I ordered Hatch chilis this season and roasted them on the bbq and froze them. I use the for chili burgers and chilis and fun stuff. I can’t wait to try your idea.
Thanks, Winnie! Let me know how it turns out!
Your blog is amazing. I was referred by 15 Spatulas. Wow Wow WOW…..I wish I could make everything right now.
I have no resolutions for the new year. I may start cooking more!!!
Thanks so much for stopping by, Mary! Please let me know what you think if you give this pudding a try. Happy weekend!
I haven’t had anything like this before but it looks awesome. I feel like it would be the perfect compliment to a bowl of chili.
Yes. Great idea! Spicy corn pudding + a hot cup of chili = serious winter comfort.
Ooooh, comfort food. I love this – we could use some of this sort of warming up here in Southern California too!
Corn = midwest. Green chilles = southwest.
As someone who recently(ish) moved from the southwest to the midwest, I need to eat this. And, to make sure it is done right, you should probably come here and make it for me. And bring some hatchgreen chiles. I miss those things. Stupid midwest.
Unfortunately, I needed to substitute plain green chiles, Hatch chile season having recently ended… stupid southwest.
Um, yes i love 2013 if it includes recipes like this one! Looks amazing. Happy new year!
I’ve been making comfort food and warm carby food – pizza, bread and the like. Tis the season to stay warm and even San Diego is cold. At night especially! This is so you with the flavors. Beautiful pic of it, too!