Best 2 Hatch Chile Corn Pudding Recipes

HATCH CHILE CORN PUDDING

Hatch Chile Corn Pudding image

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h30m

Number Of Ingredients 9

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
2/3 cup heavy cream
1/2 stick unsalted butter

Steps:

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.

EASY GREEN CHILE CORN PUDDING

Easy Green Chile Corn Pudding image

Adapted from a recipe of the week from Denver Green Chili (sic). A pantry dish, but it sure isn't health food! Can be doubled and baked in a 9 X 13 pan for 30 to 45 minutes.

Provided by zeldaz51

Categories Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces butter (plus more for buttering the baking dish)
one can creamed corn (14-15 ounce)
1/2 cup sour cream
1 cup shredded cheese (Monterey Jack or Cheddar, or a blend)
1/3-1/2 cup roasted and peeled green chili, chopped (canned if you MUST, but fresh will be light years better)
1/4 cup yellow cornmeal
1/4 teaspoon salt (to taste)

Steps:

Preheat oven to 325 degrees Fahrenheit. Mix all ingredients together in a large bowl, then pour into a buttered 8 X 8 glass baking dish and bake for 25 to 40 minutes, until just set and starting to brown on top. Cool 10 minutes before serving.

Nutrition Facts : Calories 283.2, Fat 24.4, SaturatedFat 15, Cholesterol 63.5, Sodium 546, Carbohydrate 10.2, Fiber 0.7, Sugar 1.7, Protein 7.1

Tips

Use fresh Hatch chiles. They have a unique flavor that can't be replicated with other types of chiles.
Roast the Hatch chiles before adding them to the corn pudding. This will help to bring out their flavor and reduce their heat level.
Don't overcook the corn pudding. It should be set in the center, but still slightly jiggly.
Serve the corn pudding warm with your favorite toppings. Some popular options include shredded cheese, sour cream, and salsa.

Conclusion

Hatch chile corn pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh Hatch chiles and is sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!