Santa Fe Corn Pudding Recipe

Name: Santa Fe Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups corn kernels (fresh or frozen); 1 tablespoon chopped cilantro; 1 1/2 teaspoons chopped jalapenos; 2 large eggs; 1 1/2 cups half-and-half; 1 teaspoon kosher salt; 1/2 cup chopped roasted green chilies; 1 cup buttery salted crackers like Ritz cracker crumbs; 4 tablespoons melted butter, divided; 1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

Servings: persons

4 cups corn kernels (fresh or frozen)
1 tablespoon chopped cilantro
1 1/2 teaspoons chopped jalapenos
2 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 cup chopped roasted green chilies
1 cup buttery salted crackers like Ritz cracker crumbs
4 tablespoons melted butter, divided
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

1
Preheat the oven to 350. Grease a 2-qt. baking dish.
2
Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
3
In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
4
In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
5
Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups corn kernels (fresh or frozen), 1 tablespoon chopped cilantro, 1 1/2 teaspoons chopped jalapenos, 2 large eggs, and more.

Yes, Santa Fe Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Santa Fe Corn Pudding

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