Green Chile Corn Pudding
1/4 cup Santa Fe Ole Hatch Green Chile
2 Tbsp. butter
3 ears of corn, kernels removed
2 cloves garlic, minced
3/4 tsp. kosher salt
1/2 tsp. cumin
pinch of cayenne
1 1/2 cups Monterey Jack cheese, shredded
1/2 cup cornmeal
1 tsp. baking powder
2 large eggs, beaten
1 cup half and half
Directions:
Preheat oven to 350 degrees F
In a large cast iron skillet on low heat, melt the butter. Once heated, turn off heat and swirl to coat the pan
In a large mixing bowl, stir together the green chile, corn, garlic, salt, cumin, cayenne and melted butter
Stir in the half of the cheese, taste and add salt and pepper if needed
Stir in cornmeal and baking powder. Whisk together the egg and half and half and pour over the corn
Pour the corn mixture into the skillet and top with remaining cheese
Bake uncovered 30-35 minutes, until browned and bubbling.
Allow to rest 15 minutes before serving.
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