Chili Corn Pudding in a white square casserole dish with a gold serving spoon

Hatch Chile Corn Pudding

Creamy side dishes are highly coveted in many households around the holidays. They’re the epitome of comfort food on the coziest of holidays, don’t you agree? From creamy mashed potatoes to creamy green bean casserole and everything in between, creamy and/or cheesy are the name of the game when it comes to fabulous holiday side dishes. This Hatch Chile Corn Pudding recipe is a great holiday side dish because not only is it creamy and flavorful, it’s also good to take with you if you’re not hosting the event because it holds up and reheats well.

This dish is very simple. You’re going to puree 3 of the 4 cups of corn kernels and then combine all the ingredients together except the breadcrumbs and bake the dish to create a dish that’s similar to bread pudding, only with corn. I like the bit of spice this dish has thanks to the Hatch diced green chiles. You can choose mild or hot chilies depending on preference.

Get more gluten-free side dish recipes.

Chili corn pudding on a white plate with a gold fork and a glass of red wine in the background

5 from 1 vote
Chili Corn Pudding in a white square casserole dish with a gold serving spoon
Print Recipe

Hatch Chile Corn Pudding

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings5
Calories: 425kcal
Author: Gluten Free & More


  • 4 tablespoons unsalted butter
  • 4 cups fresh or thawed frozen corn kernels , divided
  • 5 large eggs
  • 2/3 cup heavy cream
  • 3 tablespoons gluten free all-purpose flour
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 2 cups grated Monterey Jack cheese
  • 2 (4 ounce) cans Hatch diced green chiles
  • 3 green onions , thinly sliced
  • 1 cup gluten free panko breadcrumbs


  • Put the butter in an 8 by 8 baking dish and place in the oven. Turn oven on to 350 degrees. The butter will melt and start to brown as the oven preheats. While the butter melts, prepare the pudding.
  • Puree 3 cups of the corn kernels in a food processor.
  • In a large mixing bowl, whisk together the eggs and cream. Whisk in the flour, salt, and pepper. Stir in the pureed corn, the whole kernels, cheese, chilies, and green onions. Pour the batter into the hot baking dish with the melted butter and bake for 40 minutes. Top with the panko and bake for another 5-10 minutes or until the panko is golden brown.


Nutrition Facts
Hatch Chile Corn Pudding
Amount Per Serving
Calories 425 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 176mg59%
Sodium 835mg35%
Potassium 237mg7%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 3g3%
Protein 14g28%
Vitamin A 950IU19%
Vitamin C 12mg15%
Calcium 260mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Breadcrumbs Cheese Chili Peppers Corn Cream Hatch Chile Pudding
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