Santa Fe Corn Pudding

Name: Santa Fe Corn Pudding
Ingredients: 4 cups fresh corn kernels (from about 6 ears), divided; 2 large eggs; 1 1/2 cups half-and-half; About 1 tsp. coarse kosher salt; 1/2 cup chopped roasted green chiles (see Notes); 1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided; 4 tablespoons melted butter, divided; 1/2 cup grated Monterey jack cheese or pepper jack cheese

8 ingredients

6 steps

Ingredients

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

Directions

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 pureed 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 pureed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
4

In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.
5

Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.
6

Note: Nutritional analysis is per serving.