Celebration Cornbread Pudding Recipes

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

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.

Steps:

• Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
• Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
• Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

Steps:

• Beat eggs, butter and sour cream until smooth.
• Add whole corn, creamed corn, and cornread mix.
• Bake in 13x9 glass pan at 350 degrees for 35 minutes.
• Test for doneness by checking a toothpick as you would for cake.
• BONUS: For a change of flavor, sprinkle with shredded cheddar cheese in the last 10 minutes.

Steps:

• The cornbread can be made several days in advance and kept in an airtight container.
• To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
• In a small bowl, whisk together the milk, egg, and butter.
• Stir the milk mixture into the cornmeal mixture until just combined.
• Pour the batter into a greased 8-inch square baking pan.
• Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
• Let cool in pan for 5 minutes; invert onto a rack; cool completely.
• Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
• Set aside.
• To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
• Add the crumbled corn bread, tomatoes and scallions.
• Combine well.
• Divide the pudding between 2 greased 9-inch round cake pans.
• Let stand for 15 minutes.
• Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
• Cut into wedges to serve.

Steps:

• Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

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.

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.