Saturday, August 2, 2014

Corn Pudding with Roasted Hatch Chiles

I have so many recipes for Corn Pudding, Corn Casseroles, Corn Timbale, Corn Bread and the list goes on. However, as Fall approaches and the weather begins to get cooler, I continue to research corn recipes. Here's my latest.

Corn Pudding with Roasted Hatch Chiles

1 - 12" Cast Iron Dutch Oven
2 cans (14 3/4 oz.) Creamed Corn
2 cans (15.1/4 oz.) Whole Corn, drained
2 packages (6 oz. ea.) Cornbread Mix
1 carton (8 oz.) Sour Cream
1 C  shredded Pepper Jack Cheese
4 Roasted, Peeled and Seeded Hatch Chiles, Chopped.
Salt and Pepper to taste.

Pour all ingredients into the Dutch Oven and stir to combine well.
Cover and bake at 350 degrees for 30 minutes.

That's it!
Quite simple and delicious.

Peace in the Kitchen!

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