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.
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Hatch Chile Corn Pudding
Ingredients
- 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
Instructions
- 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
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