Simple Corn Pudding with Roasted Hatch Chile

Corn Pudding with Hatch Chiles |

This simple corn pudding recipe marries the nutrient-dense egg with America’s favorite vegetable: corn. Throw in mild hatch chiles complemented with a subtle sweetness and warm flavor of freshly grated nutmeg and you have a winning dish that screams “company is coming”, yet is secretly guilt-free.

While many corn puddings call for a generous amount of Monterey Jack, cheddar or other cheese, this luscious corn pudding is made lighter with only 4 ounces of crumbled goat cheese. Goat cheese is lower in fat and calories and has the added heart healthy benefit of being lower in sodium than other cheeses as well. Because of the incredible egg, it is also hearty and rich enough in protein to serve as a main vegetarian course in itself.

corn pudding, corn bread, corn souffle, corn pudding with hatch chile

Considering February is American Heart Health Month, I’d like to take this opportunity to talk about how eggs fit into a heart healthy diet. Eggs are one of nature’s most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. My husband has heart disease and we make eggs a regular part of our diet – it is an inexpensive complete source of protein with lower saturated fat than other animal proteins.

A large egg contains only a moderate amount of fat, with about 5 grams in only the egg yolk, (1.5 grams saturated), 213 mg of cholesterol and 75 calories. Eggs can easily fit into your daily fat limit, but the elephant in the room has always been the amount of cholesterol in eggs – the yolk contains approximately 190 mg of cholesterol and 5 grams of fat, less than a third of which is saturated fat. In the 1980’s science focused on the amount of cholesterol in eggs, however recent nutrition information indicates that it is more important to focus on reducing the intake of total fat and saturated fat rather than cholesterol. This is good news for eggs. {Source: National Egg Co-ordination Committee}

corn pudding, corn bread, corn souffle, corn pudding with hatch chiles

Favoring sweet and savory combinations, I decided this would be the perfect time to break out a few of the Hatch chiles that I had roasted and/or grilled and froze in baggies this past summer. Hatch Chiles are all the rage out here in the West and Southwest. They are a prized Southwestern chile grown in only one area of the U.S., the valley surrounding the namesake town of Hatch, New Mexico. They have a very short season – late summer, early fall – generally, August and September, so if you can’t get your hands on hatch chiles – Poblano or Anaheim chiles can be substituted.

Part Mexican-style spoonbread, part sweet cornbread, this creamy corn pudding is corn comfort at its best and a delicious accompaniment to any main dish protein – imagine it served alongside roast chicken, BBQ ribs, grilled steak, baked pork chops – you get the idea. While reading about cornbreads and corn puddings from around the world:  budin de elote, budin is Spanish for pudding; humitas, Bolivian-Columbian-style corn pudding; mealiebrod, South African steamed cornbread, etc. – here in America, the many iterations of corn follows the path of  Native Americans migrating from Central America to the southwest, then to the north and east. Along the way it it married with regional ingredients and traditions and evolved into an everyday staple as well as a significant part of holiday celebrations – like Thanksgiving and Christmas tamales! Just a little history lesson before serving :)

corn pudding, corn bread, corn souffle, corn pudding with hatch chiles


Disclosure:  I was compensated for the development of this recipe by Safest Choice™ Eggs, all opinions expressed are my own.


8 Responses to “Simple Corn Pudding with Roasted Hatch Chile”

  1. Laura (Tutti Dolci) February 20 at 12:02 pm #

    This looks so comforting, Priscilla! I love the hatch chiles!

  2. Patty February 20 at 12:22 pm #

    Looks very good Priscilla 😉 We love any and all things made with corn and chiles!

  3. Shari B. February 20 at 2:35 pm #

    I’m super excited to try this! I had a spoon corn pudding for the first time ever last month and have been waiting for a recipe to come along that is healthy. Thanks P.

  4. Angie@Angie's Recipes February 21 at 8:57 am #

    This looks super duper delicious, Priscilla.

  5. Lori Lynn February 23 at 5:02 pm #

    This looks fabulous. I have started to eat a small amount of eggs again. So happy! AND I have Hatch chiles in my freezer too. Love this recipe.

  6. Lynn @ The Actor's Diet March 2 at 11:11 am #

    obsessed with corn pudding! i have yet to make it myself, though.

  7. Oh that looks delicious, I love baked corn dishes! I love your addition of the hatch chile:-) Looks wonderful, Hugs, Terra


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