Corn Pudding with Chiles and Pancetta
If you don't have masa harina, you can substitute corn flour or regular, all purpose flour. For the chiles, you can roast 3 large green poblanos or use frozen roasted hatch chiles OR use canned green chiles. The pudding can be mixed a day ahead of time and refrigerated. Remove the casserole from the refrigerator 30 before baking.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 8
Calories: 245kcal
- 2 cups fresh or frozen corn kernels I used frozen
- 2 large eggs
- ½ cup butter melted and cooled
- 1 teaspoon salt
- 1 cup sour cream regular or reduced fat
- ½ cup masa harina or corn flour or all purpose flour
- ¾ cup roasted hatch or green chiles fresh, frozen or canned
- 1 cup pancetta or bacon cut into ¼ inch dice
- 1 cup coarsely grated asiago or manchego cheese
pre heat the oven to 350 degrees. Grease a 1 ½ quart baking dish. In a medium saute pan over medium high heat, cook the pancetta or bacon until crisp. Remove the pancetta or bacon and drain on paper towels. set aside.
In a food processor or blender combine 1 ½ cups corn kernels,eggs, butter,salt, and sour cream. Blend until the mixture is pureed. Pour the puree into a large mixing bowl and stir in the masa, chiles, reserved pancetta or bacon and asiago or manchego cheese. Pour the mixture into the prepared baking dish and bake for 35 - 45 minutes or until the pudding is puffed and golden brown on the top.
Calories: 245kcal | Carbohydrates: 15g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 494mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 56mg | Iron: 1.1mg