• 5e506f22a60a0bb2b82fd85d1746dcfb

Hatch Chile Corn Pudding

Prep
Cook
Serves 8people
Ingredients
24
oz frozen corn kernels (4 cups), thawed and drained, room temp, diveded
1
tsp salt
3
scallions, sliced
1
can (4 oz) hatch green chiles, diced
3
tbsp flour
2
cup grated jack cheese (6 oz) divided
5
large eggs, room temp
2/3
cup heavy cream
1/2
stick unsalted butter
Directions
1.
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.
2.
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.

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