Green Chile Corn Pudding

Here is a great side dish from our SuperSite food editor, Emily DeWitt-Cisneros.

Green Chile Corn Pudding

Green Chile Corn Pudding

I use New Mexican Green Chile in a tub for this recipe. However, feel free to use fresh roasted and peeled green chile. This dish is great along with a beef rib roast.

1 stick of unsalted butter

4 cups white corn kernels cut off the cob (about 6 ears)

1 medium sized chopped yellow onion (about 1 ½ cups)

4 large eggs

½ cup milk

1 ½ cups half and half

½ cup yellow cornmeal

1 cup ricotta cheese

½ cup chopped New Mexican Green Chile

1 tablespoon dried Mexican oregano

2 teaspoons garlic salt

¼ teaspoon pepper

½ cup grated sharp cheddar cheese, plus extra to sprinkle on top.

Preheat the oven to 375 degrees. Grease the inside of an 8 to 10 cup baking dish.

Melt the butter in a large sauté pan and sauté the corn and onion over medium high heat for 5 minutes. Cool for 10 minutes.

In a very large mixing bowl, whisk together the eggs, milk, and half and half. Whisk in the corn meal a little at a time to make sure it does not clump. Add the ricotta cheese and whisk until smooth. Add the green chile, oregano, garlic salt, and pepper. Add the cooled corn mixture and cheese and stir. Pour entire mixture in the greased baking dish. Sprinkle the top with more grated cheese.

Place the baking dish in a larger pan and fill the pan halfway up the sides with very hot tap water. Bake the pudding for 1 hour, until the top is brown and a knife inserted into the center comes out clean. Serve warm.

Yield: 8 servings

Heat scale: Medium to hot depending on the heat of the green chile.


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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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