1/4 cup chopped roasted Hatch green chiles (about 2 or 3 chiles) (available at Whole Foods and perhaps other stores)
½ pound frozen corn kernels, pureed
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon kosher salt
½ teaspoon baking powder
¼ teaspoon granulated garlic
3 large eggs
2/3 cup heavy cream
½ cup mild cheddar cheese cut into 1/2-inch cubes
¾ cup corn kernels, freshly cut (1 ear of corn)
2 tablespoons 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 each side.) Place the roasted chiles in a sealable plastic bag and allow them to steam in their own heat for 1 hour. Peel the skins and remove the seeds. In a food processor, roughly chop the 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. Blend together until homogeneous.
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 into the wet ingredients. Whisk together until homogeneous.
Place a medium-sized cast-iron pan in the oven. Preheat oven to 375 degrees.
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 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. 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.