New Taste Journal
Whole Grain · Whole Food · Big Flavors
Vegan Green Chili Corn Pudding
2 Hatch Green Chili Peppers
2 Plum Tomatoes
1 Cup Corn Kernels, fresh or frozen
2 Tablespoons Olive Oil
1/2 Cup Onion, fine chop
5 Cloves Garlic
1 Cup Corn Grits
3 Cups Water
1 Tablespoon Light Chili Powder
1/2 teaspoon each: Dry Oregano, Granulated Garlic
1/4 teaspoon Salt and Pepper
Heat Oven To 325 Degrees
Place tomatoes and peppers onto a hot grill.
as seen on this page
Let peppers cool, peel off the charred skin.
Lay peppers onto cutting board.
Use knife to scrape off the seeds.
Dice peppers and reserve.
Pull charred skin off of the tomatoes.
Dice tomatoes and reserve.
if using fresh corn, cut kernels from the cob.
Gather and measure the spices.
Peel onion and garlic.
Mince both and place into a large pan.
Add oil to pan.
Heat pan and begin to cook ingredients.
Sizzle and stir for a quick minute and remove from the heat.
Add corn and mix together.
Add grits and water.
Place back onto stove.
Let ingredients heat.
Add spices, tomato and green chili.
Mix together as liquid comes up to a boil.
Boil and stir for a few seconds.
Pour everything into a baking dish or loaf pan.
Place into heated oven.
Bake for 1 hour and 15 minutes.
Remove and let cool for about 10-20 minutes.
Scoop warm pudding and serve as a side dish by itself or serve with a sauce like
Cool leftover pudding and cover with plastic wrap.
Place in the refrigerator overnight.
Reheat and reserve-
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