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Name: Hatch Chile Corn Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: New Mexican
Ingredients: 24 ounces Corn frozen, thawed and drained, at room temp, divided; 1 teaspoon Coarse salt; 3 ea Scallion thinly sliced; 1 14 oz Green chili diced; 3 tablespoon All purpose flour; 2 cup Monterey jack cheese grated, divided; 5 large Egg room temp; 2/3 cup Heavy cream; 1/2 stick Unsalted butter

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INGREDIENTS

24 ounces Corn ; frozen, thawed and drained, at room temp, divided
1 teaspoon Coarse salt
3 ea Scallion ; thinly sliced
1 14 oz Green chili ; diced
3 tablespoon All purpose flour
2 cup Monterey jack cheese ; grated, divided
5 large Egg ; room temp
2/3 cup Heavy cream
1/2 stick Unsalted butter

INSTRUCTIONS

1. Preheat oven to 350?. Puree 3 c. corn in food processor. Transfer to large bowl, stir in remaining corn, salt, scallions, chiles, flour, and 1/3 c. cheese. In separate bowl, whisk together eggs and cream just until combined. Stir into corn mixtrue.

2. Place butter in 8 in suare baking dish, and place in oven until butter is melted, about 10 min. Pour batter into hot baking dish, and sprinkle tip w/remaining 1 2/3 c. cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, about 45-50 min. Let cool 30 min before serving.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 8 Servings

Calories: 338
Calories from Fat: 212 (63%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 13.3g	67 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.6g
Cholesterol 190.3mg		59 %
Sodium 529.6mg		18 %
Potassium 326.1mg		9 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 17g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 338

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