Green Chile Corn Pudding

Corn Pudding

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

Comments

  1. 18

    says

    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. :)

  2. 15

    says

    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!

  3. 13

    says

    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!

  4. 12

    Louise says

    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.

    • Meagan says

      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!

  5. 7

    says

    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.

  6. 6

    Mary Diehl says

    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!!!

    • Meagan says

      Thanks so much for stopping by, Mary! Please let me know what you think if you give this pudding a try. Happy weekend!

  7. 3

    says

    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.

    • Meagan says

      Unfortunately, I needed to substitute plain green chiles, Hatch chile season having recently ended… stupid southwest.

  8. 1

    says

    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!

Trackbacks

  1. [...] recipes. I made twice baked mashed potato casserole from Tracey’s Culinary Adventures and green chile corn pudding from Scarletta Bakes. Both were excellent, if I do say so myself, and are definitely [...]

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