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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sante Fe Corn Pudding Recipe

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This recipe for Sante Fe Corn Pudding is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. fresh corn kernels, divided
1 large eggs
1 ½ c. half and half
About 1 tsp coarse kosher salt
½ c. chopped roasted green Chile's
1 c. crushed buttery salted crackers (such as Ritz), divided
4 tbsp. melted butter, divided
½ c. grated Monterey jack cheese or pepper jack cheese
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 2-qt. Baking dish.

Put 1 ¾ c. corn kernels in bowl of a food processor. Pulse until mixture is pureed but still a bit chunky, about 5 pulses. Set aside.

In a large bowl, whisk together eggs, half and half, and 1 tsp. salt. Add pureed corn kernels, green chills, ¼ c. crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.

In a small bowl, mix together remaining ¾ c. cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.

Bake pudding 45-50 minutes or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
My friend gave me this recipe. I made it for a family dinner and it was a big hit.

 

 

 

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