Cheddar and Green Chile Corn Pudding
- 3 tablespoons butter, plus more for greasing the pan.
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (4 ounce) fire roasted diced green chiles, drained well
- coarse salt and fresh black pepper
- 3 - 4 cups corn (drain canned corn well)
- 4 ounces cream cheese
- 2 eggs
- 2/3 cup milk
- 2/3 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/2 cup cornmeal
- 1 + 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons seasoned bread crumbs
- This recipe is vegetarian
- Produce
- Corn (3 cups)
- Garlic (3 cloves)
- Green chiles, fire roasted (2 cans)
- Yellow onion (1/2 cup)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Cornmeal (1/2 cup)
- Salt and fresh black pepper, coarse (1)
- Bread & Baked Goods
- Bread crumbs, seasoned (2 tablespoons)
- Dairy
- Butter (3 tablespoons)
- Cheddar cheese, sharp (1 1/2 cups)
- Cream cheese (4 ounces)
- Heavy cream (2/3 cup)
- Milk (2/3 cup)
- Parmesan cheese, grated (1/4 cup)
- Sour cream (1/2 cup)
- Refrigerated
- Eggs (2)
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Published November 22, 2012 (2 months ago).
51 people saved this recipe.
