Friday, December 19, 2014

Did they ask you to bring a side for Christmas?

Hatch Chile Corn PuddingHere’s a meat-free side to bring to the Christmas table – and it’s heavy enough to fill up the vegetarians at the gathering who are avoiding the meat!  (Photo and recipe from

Hatch Chile Corn Pudding

24 oz. frozen corn kernels, thawed and drained
1 tsp salt
3 scallions, sliced
1 14 oz. can Hatch green chiles, diced
3 tblsp flour
2 cups (8 oz.)Monterey Jack cheese, grated
2 large eggs
2/3 cup heavy cream
1/2 stick unsalted butter

  1. Preheat oven to 350 degrees.  Puree 3 cups of corn in a food processor (if you have one, otherwise try a blender or just mash them up as best you can).  Transfer to a large bowl and stir in the remaining cup of corn, salt, scallions, chiles, flour, and 1/2 cup cheese.
  2. In a separate bowl, whisk together the eggs and cream.  Stir in the corn mixture.
  3. Place butter in an 8 inch square baking dish and place in the oven until the butter is melted.  Pour corn mixture into the hot baking dish.  Sprinkle the remaining cheese on top.
  4. Place the baking dish on a cookie sheet (to catch drips) and bake for 45 to 50 minutes.  Cool for 30 minutes before serving.  Enjoy!

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