Roast the chiles over an open flame until the skins blacken and separate, 4 to 5 minutes per side. Place in a resealable plastic bag to steam for 1 hour.
Peel and discard the skins and seeds from the chiles. Roughly chop the chiles in a food processor, then transfer to a bowl and set aside.
Place a medium cast-iron skillet in the oven and preheat to 375 degrees F.
Puree the thawed corn kernels in a food processor; set aside.
In a mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder and granulated garlic. Blend together until combined.
In a second mixing bowl, beat the eggs and whisk in the cream. Then fold in the corn puree, roasted chiles, cubed Cheddar and fresh corn.
Pour the dry ingredients into the wet ingredients; whisk together until combined.
Carefully remove the hot skillet from the oven and add the butter, swirling to fully coat the bottom. Continue to swirl gently until the butter is foaming and its milk solids are lightly toasted.
Pour the batter into the skillet, sprinkle the shredded Cheddar on top, and return the skillet to the oven. Bake until the cheese is nicely browned and the pudding is set but not yet firm in the center, about 30 minutes. Allow to rest for 5 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lewis Barbecue, Charleston, SC