Chef Arthur’s Recipes

Green Chile Corn Pudding with Queso Fresco


Serves 8

1 ½ cup corn kernels
2 tablespoons melted butter
2 beaten eggs
½ cup dry cornbread mix
¼ cup buttermilk
¼ cup sour cream
½ cup shredded Monterey Jack cheese
½ cup diced green chile
Salt & pepper


  1. Thoroughly mix all ingredients in a large bowl.
  2. Pour into a well-greased casserole dish.
  3. Bake uncovered in a 350 degree over for 50 minutes, or until golden and bubbly, and cooked through.