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Hatch Green Chile Corn Pudding (Gluten Free)

Get a kick in the corn with this is a spicy twist on a traditional holiday recipe. It's perfect if you are cooking for family and friends who might be sensitive to gluten.


  • 2 roasted green chilies (Hatch variety when available), diced
  • 1 Tbsp Sauce Goddess Latin Heat Spice Rub
  • 1/2 cup grated cheddar cheese
  • 1 cup corn meal, gluten free
  • 1 cup gluten free flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup oil
  • 1 stick of butter, room temperature
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp corn starch
  • 2 cans corn, well drained

  1. Preheat oven to 350 degrees.
  2. In large bowl combine corn meal, flour, sugar, baking powder and salt.
  3. Add chilies, cheese, corn and Latin Heat spice. Combine well to distribute the dry ingredients and coat the wet ones. This will help mix everything evenly in the final pudding.
  4. Wisk together the milk and corn starch.
  5. Add oil, butter and eggs.
  6. Add the wet ingredients to the dry and stir to combine.
  7. Pour into a greased 9x12 cake pan.
  8. Cook for 45-50 minutes depending on how gooey you like it.

The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.

Also, you can substitute the Hatch chilies with canned greed chilies, jalapenos, or any other spicy vegetable you prefer.

Prep Time: 20 minutes - Cook Time: 50 minutes
Serving Size: 8

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