1⁄2 cup chopped roasted Hatch green chile (about 4 or 5 chiles)
1 lbs frozen corn kernels, pureed
1⁄2 cup all purpose flour
1⁄2 cup yellow cornmeal
1⁄4 cup granulated sugar
3 tbsp kosher salt
1 tsp baking powder
1⁄2 tsp granulated garlic
5 ea large eggs
3⁄4 cup heavy cream
1 cup mild cheddar cheese cut into 1⁄2 in cubes
1 3⁄4 cup corn kernels, freshly cut (about 2 ears)
4 tbsp butter
1⁄2 cup shredded mild cheddar cheese
Roast the Hatch green chilies over a hot open flame until the skins blacken and separate (about 45 minutes each side.) Place the roasted chilies in a ziplock bag and allow them to steam in their own heat for 1 hour. Peal the skins and remove the seeds. In a food processor, roughly chop the chiles.
Defrost the frozen corn kernels and chop in a food processor until pureed.
Combine the flour, yellow cornmeal, granulated sugar, salt, baking powder, and granulated garlic in a mixing bowl and blend together until homogeneous.
In a separate mixing bowl, beat the eggs and whisk in the heavy cream. Add the frozen corn puree, chopped roasted Hatch green chiles, cubed mild cheddar cheese, and fresh corn kernels.
Pour the dry ingredients into the wet ingredients. Whisk together until homogeneous.
Preheat the oven to 375° F with a large cast iron pan.
Take the heat cast iron pan out of the oven and add the butter. Allow butter to heat until foaming and milk solids are lightly toasted. Be sure to allow the butter to fully coat the bottom.
Pour corn pudding batter into the hot cast iron pan with foaming butter. Sprinkly the shredded mild cheddar cheese of the batter and return to the oven.
Cook for 30 minutes at 375° F. The cheese should be nicely browned and the pudding should be set, but not firm in the center.
1 Comment
Recipe here from: https://www.cbsnews.com/news/the-dish-pitmaster-john-lewis-charleston-south-carolina-barbecue-recipes/
Hatch Green Chile Corn Pudding
10 servings
Ingredients
1⁄2 cup chopped roasted Hatch green chile (about 4 or 5 chiles)
1 lbs frozen corn kernels, pureed
1⁄2 cup all purpose flour
1⁄2 cup yellow cornmeal
1⁄4 cup granulated sugar
3 tbsp kosher salt
1 tsp baking powder
1⁄2 tsp granulated garlic
5 ea large eggs
3⁄4 cup heavy cream
1 cup mild cheddar cheese cut into 1⁄2 in cubes
1 3⁄4 cup corn kernels, freshly cut (about 2 ears)
4 tbsp butter
1⁄2 cup shredded mild cheddar cheese
Roast the Hatch green chilies over a hot open flame until the skins blacken and separate (about 45 minutes each side.) Place the roasted chilies in a ziplock bag and allow them to steam in their own heat for 1 hour. Peal the skins and remove the seeds. In a food processor, roughly chop the chiles.
Defrost the frozen corn kernels and chop in a food processor until pureed.
Combine the flour, yellow cornmeal, granulated sugar, salt, baking powder, and granulated garlic in a mixing bowl and blend together until homogeneous.
In a separate mixing bowl, beat the eggs and whisk in the heavy cream. Add the frozen corn puree, chopped roasted Hatch green chiles, cubed mild cheddar cheese, and fresh corn kernels.
Pour the dry ingredients into the wet ingredients. Whisk together until homogeneous.
Preheat the oven to 375° F with a large cast iron pan.
Take the heat cast iron pan out of the oven and add the butter. Allow butter to heat until foaming and milk solids are lightly toasted. Be sure to allow the butter to fully coat the bottom.
Pour corn pudding batter into the hot cast iron pan with foaming butter. Sprinkly the shredded mild cheddar cheese of the batter and return to the oven.
Cook for 30 minutes at 375° F. The cheese should be nicely browned and the pudding should be set, but not firm in the center.
Allow to rest for 10 minutes and serve.