Simple Corn Pudding
Author: Anita Edge
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Great for brunch
Ingredients
  • 4 oz (1 stick) unsalted butter, melted, plus additional for greasing
  • 2 14.75 oz cans creamed corn
  • 3 eggs
  • 1 cup sour cream
  • 2 cups shredded cheese (half Monterey Jack, half Cheddar is good)
  • ¾ cup whole green chiles, chopped into ½ inch strips
  • ½ cup cornmeal
  • ½ tsp salt (or slightly less if desired)
Instructions
  1. Blend all ingredients in a large bowl.
  2. Pour into greased 9" x 13" glass baking dish and bake for 30 to 45 minutes or until just set and starting to brown on top. Cool for 5 to 10 minutes and serve.
Notes
I originally made this iin a deep casserole dish. I had trouble with the middle still being soupy when the edges were already perfectly cooked. So I think it's better to make this in a larger flat baking dish so it has a chance to cook more evenly. I made this with Sandia chiles (hot). it turned out to be the perfect amount of heat and flavor (at least for most people).
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/simple-corn-pudding/