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. The Hatch Chile makes this something special.
Corn Pudding Casserole Recipe
This Hatch Chile Cheddar Corn Casserole is way too easy to be this incredible. With less than ten ingredients, a bowl, a baking dish, and a little over an hour of your time, you'll be the talk of any dinner party.
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.
Begin by preheating the oven to 400°f and buttering 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.
Add the drained whole-kernel corn, cream-style corn, and roasted hatch chile, stirring to incorporate all the ingredients thoroughly.
Lastly, mix in the shredded cheese, 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.
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.
If you love cooking with Hatch Chile as much as I do, check out these other recipes.
- Hatch Chile Meatloaf
- Hatch Chile Chicken and Dumplings
- Hatch Chile Mac and Cheese
- Hatch Chile Strawberry Rhubarb Preserve
Let me know in the comments how this recipe turned out for you!
Thank you so much for stopping in at Chicken Fried Kitchen, and as usual...
Hatch Chile Cheddar Corn Pudding
- 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
- 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.
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