Best Southwest Cornbread Pudding Recipes

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

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 CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWEST CORNBREAD PUDDING

Steps:

• Pre-heat oven to 350 deg.
• Coat a 9" x 13" baking pan with Pam.
• Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
• Mix together the first 3 ingredients in a small bowl.
• Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
• Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
• Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
• Remove from the oven and cool slightly.
• Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.

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.

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.

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 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.