Hatch Green Chile Corn Pudding
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Since making this recipe for several years it has evolved into a waffle recipe too. So you’ll see notes of what to omit to make it for cornbread waffles. I also use a very simple and easy-to-use
This is also great for corn bread waffles.
Notes
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.
Ingredients
- 2 ea Roasted Green Chiles, diced (Hatch variety when you can get them)
- 1 Tbsp Sauce Goddess Latin Heat Spice Rub (or Sweet Heat)
- 1 cup Grated Cheddar Cheese
- 1 cup Corn meal, Gluten Free, Bob’s Red Mill medium corn meal or corn grits work well
- 1 cup Gluten Free flour, Bob’s Red Mill 1-to-1 flour works well
- ¼ cup Sugar
- 3 tsp Baking powder
- 1 tsp Salt
- ¼ cup Oil (OMIT for WAFFLES)
- 1 ea Stick of butter, room temperature
- 2 Eggs
- 1 cup Milk
- 1 Tbsp Corn Starch (OMIT for WAFFLES)
- 1 can Corn, drained well
Instructions
- Preheat the oven to 350.
- In a large bowl, combine corn meal, flour, sugar, baking powder, salt.
- Add chiles, cheese, corn and Latin Heat and combine well to distribute the dry ingredients and coat the wet ones. This will help everything be evenly mixed in the final pudding.
- Whisk together the milk and corn starch.
- Add oil, butter and eggs.
- Add the wet ingredients to the dry and stir to combine.
- Pour into a greased 9x13 cake pan.
- Cook for 45-50 minutes depending on how gooey you want it.
- WAFFLES- OMIT 2 items noted in list above. No need to preheat the oven. Instead preheat your waffle maker. Follow steps 1-5. This recipe make six hearty 8” waffles.
