Food & Cooking Recipes Main Dish Recipes Casserole Recipes Hatch Chile Corn Pudding 3.6 (361) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 4, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 30 mins Servings: 8 This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande. 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 (4 ounces) Hatch green chiles, diced 3 tablespoons all-purpose flour 2 cups grated Monterey Jack cheese (6 ounces), divided 5 large eggs, room temperature ⅔ cup heavy cream ½ stick unsalted butter Directions 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. 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. Marcus Nilsson Rate it Print