This Hatch Chile Cheddar Corn Pudding isn't Grandma's recipe! It's easy to make, full of sweet, smokey, and spicy flavors combined with that pudding-like texture we've all grown to love. Plus, this can be easily whipped up with less than ten ingredients, a bowl, a baking dish, and a little over an hour of your time.
Looking for other Amazing Hatch Chile Recipes? Check out this amazing recipe for Hatch Green Chile Beef Stir fry!
Being a native Nebraskan, I love everything corn! If you're looking for some other corn-based recipes, I also recommend checking out this Elote en Vaso Recipe!
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Why You'll Love This Recipe
This Hatch Chile Cheddar Corn Pudding recipe takes a Southern classic and combines all the flavors of the South. From New Mexico to Georgia, this could quickly become a new family tradition for years to come. I know it will be in my family, at least.
Ingredients
Eggs: I always use organic free-range eggs, but any large eggs will work for this recipe.
Salted Butter: Some regular salted butter of any brand of your choice will do just fine. You can undoubtedly use unsalted as well.
Sugar: Just some regular granulated sugar is all you'll need for this corn pudding recipe.
Crema Agria: Crema Mexicana Agria is a Mexican-style sour cream. Agria is different than Crema. It's much thicker with more flavor. It also has more of a sour taste than a Daisy-type sour cream that's more typical in the US, making it a much better choice in comfort food such as corn casserole.
Cornstarch: This will be the thickening agent used for the recipe, turning your casserole into more of a pudding-like consistency.
Corn: I used two types of canned corn. A simple can of whole-kernel corn and two cans of cream-style corn is all it will take.
Hatch Chile: If you've been following Chicken Fried Kitchen for any time, then you know how much I love cooking with Hatch Chile. I used a Mild Christmas blend of fire-roasted and chopped Hatch Chiles from The Hatch Chile Store. You can certainly use red, green, or Christmas at any heat level you and your family prefer.
Cheese: Freshly shredded mild or sharp cheddar cheese is perfect for this recipe. I don't recommend pre-shredded cheese, as it doesn't melt as well.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Preheat the oven to 400°f and butter the entire inside of an 11 x 7 baking dish.
Next, whisk the eggs in a large mixing bowl and add the melted butter, crema agria, granulated sugar, and cornstarch. Stir to combine all of the ingredients thoroughly.
Step 2: Add the drained whole-kernel corn, cream-style corn, and roasted hatch chile, stirring to incorporate all the ingredients thoroughly.
Step 3: Mix in the shredded cheese.
Step 4: Pour the mixture into the baking dish and bake for one hour.
After an hour of baking, check the doneness of the corn pudding by sticking a toothpick in the center. If it comes out clean and dry, then your casserole is done.
Expert Tips
- Be sure not to leave out the cornstarch. This thickens the corn pudding casserole, giving it that texture we all love.
- If you prefer to use fresh corn, you can certainly cut it off the cob instead of using canned corn.
- The canned corn can also be substituted with frozen corn. Just be sure to thaw the corn first.
Recipe FAQs
Cornbread is a southern bread made out of cornmeal, while corn pudding is made with whole corn kernels, creamed corn, eggs, and other various ingredients, making it more of a pudding texture than bread.
Creamed corn is creamier and a bit more soupy, whereas corn pudding has a custard-like texture and can even be cut into like a cake or bread while still keeping a creamy inside.
Corn pudding gets its name from the custard, or pudding-like texture after it has been thickened and baked.
Corn pudding pairs very well with many dishes, especially BBQ meats like smoked turkey, Texas-style brisket, or pulled pork.
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📖 Recipe
Hatch Chile Cheddar Corn Pudding
Ingredients
- 5 Large Eggs
- ⅓ Cup Salted Butter - softened and lightly whisked
- ¼ Cup Granulated Sugar
- ½ Cup Crema Mexicana Agria
- ¼ Cup Corn Starch
- 1 15.25 Oz Can of Whole Kernal Corn - drained
- 2 14.75 Oz Cans of Cream-Style Corn
- 1 ¼ Cup Roasted Hatch Chile - diced
- 1 ½ Cups Freshly Shredded Cheddar Cheese
Instructions
- Preheat the oven to 400°f and butter the entire inside of an 11 x 7 baking dish.
- In a large mixing bowl, whisk the eggs and then add the melted butter, crema agria, granulated sugar, and cornstarch. Stir to combine all ingredients thoroughly.
- Add the drained whole-kernel corn, cream-style corn, and roasted hatch chiles, stirring to incorporate all ingredients thoroughly.
- Stir in the shredded cheddar cheese, pour the mixture into the baking dish, and bake for one hour.
Video
Notes
- Be sure not to leave out the cornstarch. This thickens the corn pudding casserole, giving it that texture we all love.
- If you prefer fresh corn, you can cut it off the cob instead of canned corn.
- The canned corn can also be substituted with frozen corn. Just be sure to thaw the corn first.
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