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1/2 cup chopped roasted Hatch green chiles (4 or 5 chiles), or substitute canned chiles
1 lb. frozen corn kernels, defrosted
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
3 Tbs. kosher salt (do not substitute table salt)
1 tsp. baking powder
1/2 tsp. granulated garlic
5 large eggs
3/4 cup heavy cream
1 cup 1/2-inch cubed mild cheddar cheese
1 3/4 cup freshly cut corn kernels (about 2 ears)
4 Tbs. butter
1/2 cup shredded mild cheddar cheese
Roast the Hatch green chiles over a hot open flame on a grill or gas burner, turning them until the skins blacken and separate, about four to five minutes on each side. Place the chiles in a sealable bag and let them steam in their own heat for one hour. Peel off the skins and remove the seeds. Roughly chop the chiles in a food processor and reserve.
Preheat oven to 375°F. Place a 12-inch round cast-iron pan in to heat.
Process the frozen corn in a food processor until pureed.
Combine the flour, cornmeal, sugar, salt, baking powder, and garlic in a mixing bowl and blend together until homogenous.
Beat the eggs in a separate mixing bowl. Whisk in the heavy cream. Stir in the corn puree, chopped chiles, cubed cheese, and fresh corn kernels. Add the dry ingredients and whisk together until well combined.
Remove the hot pan from the oven and add the butter. Let the butter heat until it foams and the milk solids are lightly toasted, placing it over medium-high heat on the stove if necessary. Swirl the butter so that it fully coats the bottom of the pan.
Pour the corn pudding batter into the pan. Sprinkle with the shredded cheese and put in the oven. Bake for 30 minutes. The cheese should be nicely browned, and the pudding should be set, but not firm, in the center. Allow it to rest for 10 minutes, then serve.