Chili Corn Pudding
Ingredients: 24 oz of frozen corn (or 4 cups), 1 t. coarse salt, 3 green onions (sliced thin), 3 T flour, 2 c. grated Mexican cheese, 5 large eggs, 2/3 c. heavy cream, 1/2 stick unsalted butter, 7 oz of hatch green chilies (diced)
Instructions: Thaw corn. Puree 3 c. of corn. Mix it with 1 c. of whole corn kernels, salt, green onions, chilies, flour, 1/3 c. cheese, eggs, and cream. Place butter in an 8x8 pan and place it in an oven heated to 350 degrees until it is melted (about 5 minutes). Pour the batter into the hot dish and sprinkle the top with the remaining cheese. Bake for 50 minutes. Let it cool for 30 minutes.