Hatch Green Chile and Corn Pudding
Ingredients:
1/2 cup Santa Fe Ole Hatch Roasted Green Chile
2 Tbsp. butter
2 cups fresh corn kernels
2 garlic cloves, minced
2 tbsp. cilantro, chopped
1/2 tsp. cumin
1/4 tsp. cayenne pepper
6 oz. Monterey Jack cheese, shredded
1/2 cup cornmeal
1 tsp. baking powder
2 eggs, beaten
1 cup half and half
salt and pepper to taste
Directions:
Preheat oven to 350 degrees
In a large ovenproof skillet, melt the butter
In a large mixing bowl, stir together green chile, corn, garlic, cilantro, cumin, cayenne, melted butter and half of the cheese
Season to taste with salt and pepper. Whisk eggs and half and half and pour over corn
Stir until everything is well combined
Pour corn mixture back into skillet and sprinkle with the rest of the cheese
Bake 30-35 minutes until edges and lightly browned and custard is set
Allow to rest 15 minutes, sprinkle with additional chopped cilantro and serve
