Hatch Chile Corn Food

HATCH CHILE CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
• Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

HATCH CHILE CORN BREAD

Steps:

• Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
• Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside.
• In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
• Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).