Hatch Chile Corn Pudding

Ingredients

• 4 tablespoons unsalted butter
• 4 cups fresh or thawed frozen corn kernels (, divided)
• 5 large eggs
• 2/3 cup heavy cream
• 3 tablespoons gluten free all-purpose flour
• 1 teaspoon kosher or fine sea salt
• 1/2 teaspoon black pepper
• 2 cups grated Monterey Jack cheese
• 2 (4 ounce) cans Hatch diced green chiles
• 3 green onions (, thinly sliced)
• 1 cup gluten free panko breadcrumbs

Instructions

1. 1

   Put the butter in an 8 by 8 baking dish and place in the oven. Turn oven on to 350 degrees. The butter will melt and start to brown as the oven preheats. While the butter melts, prepare the pudding.

2. 2

   Puree 3 cups of the corn kernels in a food processor.

3. 3

   In a large mixing bowl, whisk together the eggs and cream. Whisk in the flour, salt, and pepper. Stir in the pureed corn, the whole kernels, cheese, chilies, and green onions. Pour the batter into the hot baking dish with the melted butter and bake for 40 minutes. Top with the panko and bake for another 5-10 minutes or until the panko is golden brown.