Santa Fe Corn Pudding Recipes

SANTA FE CORN PUDDING

Steps:

• Preheat the oven to 350. Grease a 2-qt. baking dish.
• Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
• In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
• In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
• Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.

SANTA FE CORN

Steps:

• Mix corn, peppers and all the spices and sit aside.
• In microwave safe dish heat until melted the following: 1 8 oz pkg cream cheese cubed, 1/2 cup milk, 2 tbsp butter.
• Add corn mixture to the cream cheese mixture. Mix well and place in butter greased casserole dish. Bake at 325 degrees for 20 minutes or until bubbly. Let sit for 10 minutes before you serve it. Also good made ahead and re-heated.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.