Chipotle Corn Pudding

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
6-8 servings

Ingredients
  • Unsalted butter, for the dish
  • 2 (15¼-ounce) cans corn kernels, drained
  • 5 large eggs
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 3 scallions, thinly sliced, plus more for garnish
  • 1 chipotle chile in adobo, seeds and ribs removed, finely chopped
  • 1 cup shredded Monterey Jack cheese
Directions
  • Preheat the oven to 350°F. Generously butter the Pioneer Woman 2.3-quart baking dish.

  • Pulse 3 cups corn in a food processor until pureed. Add the eggs, cream, flour, and salt and process until well-mixed. Add the scallions, chipotle, remaining corn, and half of the cheese. Pulse once or twice just to evenly distribute. Pour into the prepared pan and sprinkle the remaining cheese on top.

  • Bake until puffed and golden brown on top, 40 to 45 minutes. Let stand at least 10 minutes before scooping and serving hot or warm.


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    Chipotle Cornbread

    Recipe courtesy of Patrick and Gina Neely