Santa Fe Corn Pudding

Santa Fe Corn Pudding
Photo by Leo Gong


  • About 1 tsp. coarse kosher salt
  • 2 large eggs
  • 1 ½ cups half-and-half
  • ½ cup grated Monterey jack cheese or pepper jack cheese
  • 4 tablespoons melted butter, divided
  • ½ cup chopped roasted green chiles (see Notes)
  • 4 cups fresh corn kernels (from about 6 ears), divided
  • + 1 more ingredients
    • 1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided

1. Preheat the oven to 350°. Grease a 2-qt. baking dish. 2. Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside. 3. In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and puréed corn ...

View full recipe at My Recipes


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