Santa Fe Corn Pudding Recipe – Sunset Magazine

Name: Santa Fe Corn Pudding Recipe – Sunset Magazine
Ingredients: 4 cups fresh corn kernels (from about 6 ears), divided; 2 large eggs; 1 1/2 cups half-and-half; About 1 tsp. coarse kosher salt; 1/2 cup chopped roasted green chiles (see Notes); 1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided; 4 tablespoons melted butter, divided; 1/2 cup grated Monterey jack cheese or pepper jack cheese

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Savor the flavors of Santa Fe with this creamy corn pudding, perfect for summer meals. Made with fresh or frozen corn and crunchy crackers, it's a tasty treat any time!

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Ingredients

4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
About 1 tsp. coarse kosher salt
1/2 cup chopped roasted green chiles (see Notes)
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tablespoons melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese