Sassy Southern Cooking with a French Twist

side dish

Hatch A New Side Dish Star This Thanksgiving

Lewis Barbecue’s Hatch Green Corn Pudding Makes Perfect Thanksgiving Fare

Everyone has favorite side dish traditions at Thanksgiving. In my house, it’s cornbread sausage stuffing, smashed rutabagas with parsley and butter, mashed potatoes, and shaved,  butter braised Brussels sprouts. They’ll appear again this year, but I think it’s always a good plan to give the annual side traditions a little kick in the pan and try something new.  Lewis Barbecue‘s John Lewis’s Hatch Green Chile Corn Pudding is as natural as barbecue is to his native Texas. This pudding is a top-selling side as his popular, big-as-Texas restaurant located on the upper peninsula in Charleston, SC, is utterly delicious and easy to prepare. It would shine as a side star with beef, ham, or turkey.  It is featured in The New Charleston Chef’s Table Cookbook (Globe Pequot Press, May 2018).  Here’s an excerpt from the book and the recipe:

…”They come in droves for his prime brisket (Lewis calls it the highest quality and so well marbled it practically bastes itself), beef short ribs, beef back ribs, and more, all cut to order and served on butcher paper. Lewis serves sauce on the side if desired. “Typically the Texas barbecue sauce is a red, ketchup-based sauce with a lot of black pepper and some chiles,”says Lewis.

Sauce or no, it’s not barbecue without the sides. Because Lewis wasn’t willing to share his smoking, rub, or sauce recipes, we decided to use this sweet, creamy, crusty on the bottom corn pudding (in this book). Lewis grew up in El Paso near his great grandparent’s chile farm in Hatch, New Mexico, where the chile in the pudding is grown. “It’s similar to an Anaheim, but it’s a bit spicier with a grassy flavor. It picks up the flavor of the terroir in Hatch,” says Lewis. If you can’t find one, substitute Anaheim peppers, or used canned Hatch peppers already roasted and peeled. Lewis prefers a top quality, high-end cast iron pan, because the iron is denser and less porous so stuff doesn’t stick to it too much. Get the cast iron hot in the oven first, before putting in the pudding mixture. It will ensure a super crispy bottom, “almost like a Detroit style pizza,” says Lewis.

People come in droves to sample Lewis Barbecue’s brisket, cowboy beans, and this star Hatch Green Chile Corn Pudding – the perfect Thanksgiving side.

Hatch Green Chile Corn Pudding

(Serves 4 – 6)

2-3 Hatch green chiles

1 1/2 cups frozen corn kernels

1/4 cup all-purpose flour

1/4 cup yellow cornmeal

2 tablespoons granulated sugar

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon granulated garlic

3 large eggs

2/3 cup heavy cream

1/2 cup mild cheddar cheese, cut into 1/2-inch cubes

3/4 cup fresh corn kernels (cut from one ear of fresh corn)

2 tablespoons unsalted butter

1/4 cup shredded mild cheddar cheese

Roast the Hatch green chiles over a hot, open flame until the skins blacken and separate (about 4-5 minutes on each side). Place the roasted chiles in a plastic bag and allow them to steam (in their own heat) for 1 hour. Peel the skins and remove the seeds, discarding both the seeds and the charred skins. In a food processor, roughly chop the chiles. This should yield about 1/4 cup roasted chiles. Defrost the frozen corn kernels and chop in a food processor until pureed.

Combine the flour, yellow cornmeal, granulated sugar, salt, baking powder, and granulated garlic in a mixing bowl and blend together until homogenous. In a separate mixing bowl, beat the eggs and whisk in the heavy cream. Add the frozen corn puree, chopped and roasted Hatch green chiles, cubed mild cheddar cheese, and fresh corn kernels. Pour the dry ingredients in the wet ingredients. Whisk together until homogenous.

Preheat the oven to 375F with a medium cast iron pan. When hot, take the heated cast iron pan out of the oven and add the butter. Allow butter to heat until foaming and milk solids are lightly toasted. Be sure to allow the butter to fully coat the bottom. Pour the corn pudding batter into the hot cast iron pan with foaming butter. Sprinkle the shredded mild cheddar cheese on the batter and return to the oven. Cook for 30 minutes at 375F. The cheese should be nicely browned and the pudding should be set, but not firm in the center. Allow to rest for 5 minutes and serve warm.

(Note: prep the base puree for this recipe ahead and finish/bake while the turkey is resting/sliced. It can wait up to 30 minutes before slicing).

Wishing everyone a beautiful, truly delicious, safe, and peaceful Thanksgiving! This is one of 80 delicious recipes in this beautiful cookbook/coffee table/travel book,  which makes the perfect holiday gift for the cook and Charleston-lover in your life. It’s available at all major bookstores, many Indie bookstores, and Amazon.

Bon appetit!

Holly

New Charleston Chefs Table book cover

The New Charleston Chef’s Table (Globe Pequot Press, May 2018) by Holly Herrick

 

 

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