Santa Fe Corn Pudding – a delicious recipe with fresh corn kernels, eggs, coarse kosher salt, green chiles, crackers, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0. 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.
842
kcal
Calories
69
g
Fat
47
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, 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.
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