CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
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
This dish is a cross between traditional cornbread and sweet corn pudding. It can be served as a side dish for brunch or dinner and as an alternate dressing at Thanksgiving. This dish took first place in a local cooking contest in Santa Barbara and will be featured on an upcoming episode of the Cooking Channel's Perfect 3 show with Kelsy Nixon, Enjoy
Provided by GeoJLevyCooks
Categories Corn
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 51.4, Sodium 415.8, Carbohydrate 30.2, Fiber 3.6, Sugar 8.8, Protein 6.2
SOUTHWEST CORNBREAD
Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.
Provided by My Food and Family
Categories Spices
Time 40m
Yield Makes 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOUTHWESTERN CORNBREAD STUFFING (AKA CORN PUDDING)
This is a good side dish for just about any TexMex or Mexican entree. It is also a nice alternative to the typical beans and rice. You can also put this in the oven with something else and bake at the same time.
Provided by Roo1979
Categories Tex Mex
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 579.9, Fat 22.3, SaturatedFat 5, Cholesterol 169.6, Sodium 424.6, Carbohydrate 80.8, Fiber 4.8, Sugar 19.2, Protein 16.8
SOUTHWESTERN CORN PUDDING
Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 10
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
This bread pudding is savory, not sweet. A melding of the delicious southwestern flavors of corn, chiles, coriander, cumin, and cheese, it makes a wonderful side dish to a roasted loin of pork or beef.
Yield serves 4
Number Of Ingredients 19
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.
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- 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.
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