Green Chile Corn Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
Ingredients:
  • 2 tablespoons unsalted butter
  • 1/2 cup diced green chiles
  • 2 cups corn kernels (from about 3 ears of corn)
  • 2 cloves garlic, finely minced
  • 2 tablespoons chopped cilantro, plus more for garnishing
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne
  • 1 1/2 cups shredded pepper jack cheese
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 2 large eggs, beaten
  • 1 cup half-and-half
  • hot sauce for serving (optional)
Instructions
  1. Preheat the oven to 350°F. Spray a 10-inch oven-safe skillet (preferably cast iron) with cooking spray. Melt the butter in the skillet and swirl it around.
  2. In a large mixing bowl, stir together the melted butter from the skillet, diced chiles, corn, garlic, cilantro, salt, cumin, cayenne, and 1/2 cup of the Monterey Jack cheese. In a medium bowl, whisk together the cornmeal and baking powder. Stir them into the corn mixture. In the same medium bowl, whisk together the eggs and half-and-half, and then pour this over the corn. Stir until everything is well combined.
  3. Pour the corn mixture into the skillet and sprinkle the remaining cheese evenly over the top. Bake for 30 to 35 minutes, or until the edges are lightly browned and the custard is set. Allow the pudding to rest in the skillet for 15 minutes. Garnish with cilantro before serving with hot sauce.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2016/11/27/green-chile-corn-pudding/