Hatch Chile Corn Pudding

Name: Hatch Chile Corn Pudding
Prep time: 20 min
Total time: 1 min
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

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Prep Time: 20 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Ingredients

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24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided1 teaspoon coarse salt3 scallions, thinly sliced1 can (4 ounces) Hatch green chiles, diced3 tablespoons all-purpose flour2 cups grated Monterey Jack cheese (6 ounces), divided5 large eggs, room temperature2/3 cup heavy cream1/2 stick unsalted butter

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Instructions

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Step 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.

Step 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.