Recipe courtesy of Lewis Barbecue
Total:
2 hr 15 min
(includes steaming time)
Active:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 or 3 Hatch green chiles
  • 8 ounces frozen corn kernels, thawed
  • 1/4 cup yellow cornmeal 
  • 1/4 cup all-purpose flour 
  • 2 tablespoons sugar 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon granulated garlic 
  • 3 large eggs
  • 2/3 cup heavy cream 
  • 1/2 cup cubed mild Cheddar (1/2-inch cubes), plus 1/4 cup shredded
  • 3/4 cup fresh corn kernels (1 ear) 
  • 2 tablespoons unsalted butter 

Directions

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, then roughly chop in a food processor. 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, whisk in the cream, and then fold in the corn puree, roasted chiles, Cheddar cubes 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 with the shredded Cheddar, and then 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Bourbon Banana Puddings

Recipe courtesy of Nealey Dozier

Sauteed Peppers

Recipe courtesy of Roger Mooking

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Mexican Street Corn

Recipe courtesy of Sunny Anderson

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

On TV

Southern and Hungry

7:30am | 6:30c

Southern and Hungry

8:30am | 7:30c

Southern and Hungry

9:30am | 8:30c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here