Print This Recipe

Print
Hatch Chile Corn Pudding

Hatch Chile Corn Pudding

Martha Stewart Living, November 2012 http://www.marthastewart.com/939278/hatch-chile-corn-pudding
3.56863
Rated
71.3726100(53)53
  • Prep Time 20 minutes
  • Total Time 1 hour 30 minutes
  • Yield Serves 8

Ingredients

    • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
    • 1 teaspoon coarse salt
    • 3 scallions, thinly sliced
    • 1 can (14 ounces) Hatch green chiles, diced
    • 3 tablespoons all-purpose flour
    • 2 cups grated Monterey Jack cheese (6 ounces), divided
    • 5 large eggs, room temperature
    • 2/3 cup heavy cream
    • 1/2 stick unsalted butter

Directions

  1. Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
  2. Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.