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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Santa Fe Chicken 🌄 💤 ⏳
Santa Fe Corn Pudding 🌄 💤 ⏳
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Santa Fe Corn Pudding
Santa Fe Corn Pudding
{Serving suggestion only*}
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Experience the Southwest in every bite with this Santa Fe Corn Pudding - a show-stopping side featuring fresh corn kernels, roasted green chilies, and a perfect cheese-cracker crust. The half-and-half creates an irresistibly creamy texture while the golden-brown top adds wonderful crunch. Slightly jiggly in the center with crispy edges, this baked corn dish delivers the perfect balance of sweet, savory and mild heat for your next gathering.
No Jump Zone
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 chilies (see Notes)
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tbsp. melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese
Directions
  1. Preheat the oven to 350°.
  2. Grease a 2-qt. baking dish.
  3. Put 1 3/4 cups corn kernels in bowl of a food processor.
  4. Pulse until mixture is pureed but still a bit chunky, about 5 pulses.
  5. Set aside.
  6. In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt.
  7. Add whole and pureed corn kernels, green chilies, 1/4 cup crackers, and 3 tbsp. melted butter.
  8. Stir to combine.
  9. Spoon mixture into prepared baking dish and scatter cheese over top.
  10. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter.
  11. Sprinkle over cheese.
  12. Bake pudding 45 to 50 minutes, or until puffed and golden brown.
  13. The edges should be a bit crusty and the center still a little jiggly.
  14. Serve hot.
Servings\Yield
Makes 6 to 8 servings
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 330; Total Fat: 21g (Saturated Fat: 11g); Cholesterol: 100mg; Sodium: 480mg; Total Carbohydrates: 31g (Dietary Fiber: 3g, Sugars: 6g); Protein: 9g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: corn, eggs, green chilies, crackers
🗂️ Categories: 🥘 Casseroles, 🌮 Mexican Food, 🌽 Sides, 🍅 Veggies
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Santa Fe Corn Pudding was added on March 19, 2009 and last updated on September 13, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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