Cheddar and Green Chile Corn Pudding
The recipe Cheddar and Green Chile Corn Pudding can be made in around 1 hour and 5 minutes. This recipe makes 8 servings with 330 calories, 8g of protein, and 23g of fat each. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a very affordable side dish. This recipe from Cinnamon Spice and Everything Nice requires parmesan cheese, yellow onion, sour cream, and coarse salt. This recipe is liked by 10345 foodies and cooks. Overall, this recipe earns a rather bad spoonacular score of 37%. Try Cheddar and Green Chile Scones, Green Chile Cheddar Bread, and Green Chile-Cheddar Macaroni Salad for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
3 tablespoons butter, plus more for greasing the pan.
3 - 4 cups corn (drain canned corn well)
2 cans (4 ounce) fire roasted diced green chiles, drained well
coarse salt and freshly ground black pepper
1/2 cup cornmeal
4 ounces cream cheese
2 eggs
2 tablespoons all-purpose flour
3 cloves garlic, minced
2/3 cup heavy cream
2/3 cup milk
1/4 cup grated parmesan cheese
2 tablespoons seasoned bread crumbs
1/2 cup sour cream
1/2 cup yellow onion, diced
Equipment:
baking pan
oven
food processor
microwave
blender
bowl
frying pan
casserole dish
Cooking instruction summary:
Preheat oven to 375 degrees F. Grease a deep sided 8 × 8-inch casserole or baking pan.Melt butter in a large skillet over medium heat and add onion, garlic and green chiles, season with salt and pepper and cook 6-7 minutes, stirring often. Stir in corn and cook 3-4 more minutes. Remove from heat.Melt the cream cheese in a small bowl in the microwave about 25 seconds. Stir and repeat if needed until creamy and smooth.In a blender or food processor add the eggs, milk, heavy cream, sour cream, flour and the melted cream cheese. Blend on low or pulse until smooth and combined. Pour the egg mixture over the corn in the skillet (off the heat). Add the cornmeal, 1 teaspoon coarse salt (or 1/2 teaspoon fine), 1/4 teaspoon black pepper, 1 cup of the cheddar cheese and the parmesan. Mix well. Pour into the casserole dish. Sprinkle the top with the remaining 1/2 cup cheese and the bread crumbs. Bake 40 minutes. Allow to set 5-10 minutes before serving.
Step by step:
1. Preheat oven to 375 degrees F. Grease a deep sided 8 × 8-inch casserole or baking pan.Melt butter in a large skillet over medium heat and add onion, garlic and green chiles, season with salt and pepper and cook 6-7 minutes, stirring often. Stir in corn and cook 3-4 more minutes.
2. Remove from heat.Melt the cream cheese in a small bowl in the microwave about 25 seconds. Stir and repeat if needed until creamy and smooth.In a blender or food processor add the eggs, milk, heavy cream, sour cream, flour and the melted cream cheese. Blend on low or pulse until smooth and combined.
3. Pour the egg mixture over the corn in the skillet (off the heat).
4. Add the cornmeal, 1 teaspoon coarse salt (or 1/2 teaspoon fine), 1/4 teaspoon black pepper, 1 cup of the cheddar cheese and the parmesan.
5. Mix well.
6. Pour into the casserole dish. Sprinkle the top with the remaining 1/2 cup cheese and the bread crumbs.
7. Bake 40 minutes. Allow to set 5-10 minutes before serving.
Nutrition Information:
covered percent of daily need
