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Hatch Chili Corn Pudding with Charred Cherry Tomatoes and Microgreens

Corn pudding is a Thanksgiving side in most of the country, and this is the Southwest version of it. Road Runner Hatch Chili & Taco Seasoning goes into the batter along with hot Hatch green chilis, cumin and cayenne, and the whole thing bakes in an individual cast iron skillet until it is just set in the middle. Charred cherry tomatoes and microgreens go along one side, which keeps it from reading as another beige dish on a crowded table.

The cornmeal wants a rest in the cream and milk before anything else happens — fifteen minutes at minimum, longer if you have it.

Shop This Recipe: Road Runner Hatch Chili & Taco Seasoning

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Wildlife Seasonings Hatch Chili Corn Pudding

  • Side Dish
  • Southwestern
  • Individual skillets
  • Rest: 15 min or more
  • Bake: about 15 min

Recipe by Wildlife Seasonings Kitchen

A Southwest corn pudding baked in an individual cast iron skillet with Road Runner Hatch Chili & Taco Seasoning and hot Hatch green chilis, garnished along one side with broiler-charred cherry tomatoes and microgreens.

Hatch chili corn pudding baked in a small cast iron skillet, garnished along one side with charred multicolored cherry tomatoes and microgreens

Ingredients

Batter

  • 1 C fresh corn, removed from the cob
  • 1 Tbsp Wildlife Seasonings Road Runner Hatch Chili & Taco Seasoning
  • 2 oz Hatch green chilis, “Hot”
  • 1 C cilantro leaves
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 lb sharp cheddar (optional)
  • 1/2 C cornmeal
  • 1/2 C AP flour
  • Baking powder
  • 1 egg
  • 1/2 C heavy cream
  • 1/2 C whole milk
  • Chives
  • Butter, for the skillet

Garnish

  • 1 C multicolored cherry tomatoes, charred in the broiler
  • Microgreens

Directions

Corn Pudding

  1. Combine the cream and milk with the cornmeal and let it stand at least 15 minutes. Longer is better.
  2. Add the egg and flour. Mix gently.
  3. Add all the other ingredients. Mix gently.
  4. Pour the batter into an individual-sized cast iron skillet that has been liberally buttered.
  5. Bake at 375°F until it is just starting to be firm in the centre, about 15 minutes.

Garnish

  1. Char the cherry tomatoes under the broiler.
  2. Garnish the corn pudding along one side of the skillet with the charred tomatoes and microgreens.

Recipe Note: Don’t skip the rest — the cornmeal needs that time in the cream and milk to soften, and it is the difference between a pudding and a gritty one. Fifteen minutes is the minimum and an hour does no harm.

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