Corn Pudding - Santa Fe Style

By á-47

Ingredients

• 4 cups corn kernels
• 2 eggs
• 1 1/2 cups half-and-half
• 1 tea. coarse salt
• 1/2 cup chopped roasted green chiles
• 1 cup crushed Ritz crackers, divided
• 4 Tbsp. melted butter, divided
• 1/2 cup Monterey Jack cheese or pepper jack

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 2 qt. baking dish.

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.

In a large bowl, whisk together eggs, half-and-half, a 1 tea. 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.

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

Bake 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.