Southwestern Cornbread Pudding Recipes

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.

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:

• 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.

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:

• Preheat oven to 350 degrees f.
• To a large skillet add butter and melt over medium heat.
• Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
• Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
• Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
• Spray a casserole dish with cooking spray and fill with dressing mixture.
• Cover and bake for one hour in a preheated 350 degree oven.
• Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

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.

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.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.