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.
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.
As it is with almost everyone I know who loves to cook, whether professionally or casually, Thanksgiving is my favorite holiday. I treasure the thought of days spent whirring about my kitchen preparing my favorite foods for my most treasured friends and family. However, this year will be the third in a row (due to various long and not terribly interesting reasons), that I will not be cooking. So, I felt it especially important to share some of my favorite dishes from my Thanksgiving Recipe Files with you.
The recipe that follows is from my first cookbook, Southern Farmers Market Cookbook (Gibbs Smith, 2009), which happens to contain several of my all time favorite Thanksgiving and holiday side dishes. Initially, I did not think of these unique, flavorful, and slightly spicy grits as a fabulous match for turkey, but on second thought, the heat and creaminess would pair beautifully with fowl and also with pork. Easy enough to prepare ahead and keep warm over a gentle water bath or reheat over a water bath just before serving.
Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage – you name it!
I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish.
3 cups whole milk
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup stone-ground grits (yellow, white or a blend)
2 poblano peppers
1 tablespoon olive oil
1/2 large red onion, thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup grated aged white cheddar cheese
2 tablespoons prepared horseradish
Bring milk, salt and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, addming more liquid (water or milk) as needed.
Meanwhile, heat the broiler (or flame grill) to high. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull of the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
In a medium skillet, heat the olive oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sauteed onions. Taste and adjust seasonings if necessary. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
Looking for just the right gift for the cook on this year’s holiday gift list? Look no more. Southern Farmers Market Cookbook is ideal for cooks who enjoy simple, seasonally inspired cooking. Over the years, it’s been a particular favorite for young couples as a wedding or anniversary gift. Write to me and tell me why you would like to win a copy in the comment section below. I will select and announce a winner on November 24. Good luck and happy cooking! And, of course, Happy Thanksgiving! Holly