Southwest Cornbread Pudding Recipes

SOUTHWEST CORN PUDDING

Steps:

• Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
• Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
• Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
• Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

SOUTHWESTERN CORN BREAD

Steps:

• Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOUTHWESTERN CORN PUDDING

Steps:

• Combine first 5 ingredients.
• Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
• Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
• *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
• Note: If making 1/2 of recipe, use 8 x 8 dish.

SOUTHWESTERN CORNBREAD PUDDING

Steps:

• To make the cornbread, preheat the oven to 400°F. Combine all the ingredients in a bowl and mix well. Pour the batter into a greased 9 by 9-inch baking pan and bake for about 25 minutes, until the top is golden brown. Remove the cornbread from the oven and allow to cool slightly.
• When cool enough to handle, cut or break the cornbread into 1 1/2-inch cubes and place in a bowl. Using your hands, mix in the corn kernels, chile, green onions, cheddar, Monterey Jack, chard, coriander, and cumin. Transfer to the slow cooker.
• In a blender, combine the buttermilk, eggs, and enchilada sauce and mix well. Pour over the ingredients in the cooker. Cover and cook on low for about 3 hours, until the pudding is set. Serve immediately.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

ETTA'S CORNBREAD PUDDING

Steps:

• The cornbread: preheat oven to 425°; butter an 8-inch square baking dish.
• In a bowl, combine flour, cornmeal, cheese, baking powder, and salt.
• In a mixing bowl, whisk the eggs, milk, and honey together.
• Add the wet ingredients to the dry ingredients, stirring until just combined.
• Add in the melted butter and stir into the mixture.
• Pour into prepared pan and bake until a toothpick comes out clean, 15-20 minutes.
• When cool enough to handle, cut into 1-inch cubes; should have about 8 cups cornbread cubes, but you will only need 1/3 of the cornbread cubes (2 2/3 cups) for this recipe.
• Make the pudding: decrease oven temperature to 350°.
• Put the 2 2/3 cups cornbread cubes in a buttered 8-inch square baking dish; set aside.
• Heat 1 tablespoon butter in a saute pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally.
• Remove from the heat; scatter the onions, cheese, and herbs over the cornbread cubes.
• Whisk the cream, eggs, salt, and pepper together in a bowl; pour over the cornbread cubes.
• Let sit for 10 minutes so the cornbread absorbs some of the custard.
• Bake until set and golden, about 40 minutes.
• Serve hot.

CORNBREAD PUDDING

Steps:

• Spray Pam in a 9 x 11 baking dish.
• Mix all ingredients well.
• Bake 25-30 minutes in a 400 degree oven.
• It will be golden brown on top.
• Insert knife to test doneness -- may need to leave in a little longer.

SOUTHWESTERN CORN PUDDING

Steps:

• Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
• Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
• Also known as a California chili; available at Latin American markets and many supermarkets.

SOUTHWESTERN CORNBREAD STUFFING (AKA CORN PUDDING)

Steps:

• Preheat oven to 400 deg.
• Combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
• Stir in milk, oil, and 1 beaten egg. Mix well.
• Pour into 8 or 9 inch greased pan.
• Bake for 20-25 minutes or until cornbread is golden brown.
• Turn out of baking pan and let cool enough to touch.
• Reduce oven temperature to 350 deg.
• Crumble cornbread into the same 8 or 9 inch baking dish.
• Add red pepper, green onions, green chilis, and corn and mix them together well.
• In a small mixing bowl beat the 2 eggs. Add enchilada sauce and buttermilk. Mix well.
• Pour this mixture over the cornbread mixture. Mix and make sure all cornbread gets coated evenly.
• Bake for 1 hour.
• Serve with your favorite TexMex or Mexican entree.