Thursday, November 14, 2013

Chili Corn Pudding

 There are certain vegetables that just seem to 'go' with certain seasons.  In my head corn...off the cob goes with Thanksgiving.  Corn ON the cob, July 4th.  Here is a recipe for a dish that is filed in my head with 'Thanksgiving' sides.  It's yum.  It's a Martha recipe, so....I knew it would probably be good, but it didn't have 7,345 steps and any special equipment, so...yay!
Chili Corn Pudding 
printable recipe
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.  

1 comments:

Jennifurla said...

I would so eat this, so tasty