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Hatch Chile Cheddar Corn Chowder served in a white baking dish.
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5 from 1 vote

Hatch Chile Cheddar Corn Pudding

A Corn Pudding Casserole Recipe that uses Hatch Chile and Cheddar Cheese for an added boost in flavor, spice, color, and creaminess.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Sides
Cuisine: American, South-West, Southern
Servings: 8 servings
Calories: 266kcal
Author: Jeremy Klae

Ingredients

  • 5 Large Eggs
  • 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.

Nutrition

Calories: 266kcal | Carbohydrates: 13g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 378mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 664IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1mg