Green Chili Corn Pudding Recipes

GREEN CHILI CORN PUDDING

Green Chili Corn Pudding image

A twist on the traditional corn pudding.

Provided by Theresa Sandoval

Time 1h15m

Number Of Ingredients 10

Ingredients

1/3 cup all purpose flour
2 tablespoons sugar
1 cup milk
3 eggs - beaten lightly
1 tablespoon butter, melted
1 teaspoon salt
4 (16 oz) cans of corn - drained
1 can (14 3/4 ounces) cream corn
1 cup (4 ounces) shredded sharp cheddar cheese
1 (4 oz) can chopped green chiles

Steps:

1. In a large bowl, combine flour and sugar. Whisk in the milk, eggs, butter and salt. Stir in the corn, cream corn, green chiles and cheese. Pour into a 13 x 9 in. baking dish coated with cooking spray. Bake, uncovered, at 375 for 50 55 minutes or until a knife inserted near the center comes out clean.

EASY GREEN CHILE CORN PUDDING

Easy Green Chile Corn Pudding image

Adapted from a recipe of the week from Denver Green Chili (sic). A pantry dish, but it sure isn't health food! Can be doubled and baked in a 9 X 13 pan for 30 to 45 minutes.

Provided by zeldaz51

Categories Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces butter (plus more for buttering the baking dish)
one can creamed corn (14-15 ounce)
1/2 cup sour cream
1 cup shredded cheese (Monterey Jack or Cheddar, or a blend)
1/3-1/2 cup roasted and peeled green chili, chopped (canned if you MUST, but fresh will be light years better)
1/4 cup yellow cornmeal
1/4 teaspoon salt (to taste)

Steps:

Preheat oven to 325 degrees Fahrenheit. Mix all ingredients together in a large bowl, then pour into a buttered 8 X 8 glass baking dish and bake for 25 to 40 minutes, until just set and starting to brown on top. Cool 10 minutes before serving.

Nutrition Facts : Calories 283.2, Fat 24.4, SaturatedFat 15, Cholesterol 63.5, Sodium 546, Carbohydrate 10.2, Fiber 0.7, Sugar 1.7, Protein 7.1

HATCH CHILE CORN PUDDING

Hatch Chile Corn Pudding image

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h30m

Number Of Ingredients 9

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

Steps:

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.
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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