The weather around here has been… interesting. Last week started with 30-degree mornings, somehow we reached “warm” the next afternoon, but then a crazy snow storm was going on the whole next day (though none of the snow stuck in Alexandria or DC). And now it’s like 60. Crazytown. It’s the kind of weather that makes me crave something warm and cheesy.
Luckily, one of my favorite bloggers, Meagan of Scarletta Bakes, posted this amazing recipe for green chile corn pudding earlier this year. Unfortunately, I saw the recipe on roughly the second day of a three-week diet. So it took me a while to make it.
It did not disappoint. I did accidentally fail to buy enough diced green chiles, but it was still muy delicioso. And while you could totally lighten this up, I was making it for our Super Bowl party, so I wanted to do it right.
It turned out just as I’d hoped it would: cheesy, with a bit of green chile and a lot of sweet corn flavor. And while it did create a few more dirty dishes than I’d like, it was very easy and quick to put together. It’s an awesome Southwestern take on the Southern comfort food.
Green chile corn pudding (Adapted from Scarletta Bakes)
24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
1 teaspoon kosher salt
3 green onions
2-4 small cans (or 1 14-ounce can) diced Hatch green chiles
3 tablespoon all-purpose flour
1 cup grated Monterey Jack cheese
5 large eggs, at room temperature
2/3 c. heavy cream
Preheat oven to 350°. Chop the green onions and grate the cheese, if necessary.
Place three cups of the thawed corn in a food processor and puree. Move the puree to a large bowl and stir in the additional corn, salt, green onions, chiles, flour and about 3/4 cup cheese.
In a different bowl, whisk the eggs and cream together. Stir the cream mixture into the corn mixture.
Pour the batter into a buttered 9” x 9” or large round baking dish (it will rise a little during the baking process, so make sure it isn’t at the very top or it will overflow) and sprinkle remaining cheese on top.
Bake about 45 to 55 minutes, until corn pudding is puffy, bubbly and golden brown on top.
Allow the corn pudding to cool about 30 minutes before serving.