South Of The Border Cornbread Pudding Food

SWEET CORN BREAD PUDDING

Sweet Corn Bread Pudding image

Provided by Alton Brown

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Steps:

Heat oven to 350 degrees F.
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.

SOUTH OF THE BORDER CORNBREAD PUDDING

South of the Border Cornbread Pudding image

I've taken traditional cornbread and Mexican Corn Pudding and created a winning dish that can be served as a side dish for a brunch or a dressing for Thanksgiving. Add some sausage or other meat and it becomes a savory taste treat. Add more spice and, WOW, it'll be even better.

Provided by George Levinthal

Categories Other Side Dishes

Time 1h30m

Number Of Ingredients 20

Ingredients

3/4 c unsweetened butter, melted
1/2 c buttermilk
1 egg, beaten
3/4 c masa harina (corn flour)
1/2 c yellow cornmeal
1/2 tsp baking powder
1/3 c sugar
1/2 tsp kosher or sea salt
1/4 tsp cayenne pepper
1/2 tsp ground cumin
3/4 can(s) creamed corn
3/4 can(s) black beans, drained
2 slice ears of corn, grilled and kernals removed
2 anaheim chilies, grilled
2 jalapeno peppers, grilled
1/2 c roasted red peppers, seeded and diced
1/2 c extra sharp cheddar cheese, shredded
1 jalepeno pepper, seeded and cut crosswise for topping
1 each baby red and yellow peppers, seeded and cut crosswise for topping
1 c mexican crema or sour cream

Steps:

1. Pre-heat oven to 350 deg. Coat a 9" x 13" baking pan with Pam.
2. 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.
3. Mix together the first 3 ingredients in a small bowl
4. 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.
5. 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 slightly firm in the middle.
6. 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.

CORNBREAD PUDDING

Cornbread Pudding image

I don't remember where I got this recipe, but it is included at every holiday meal. I'm not sure why it's called pudding. Very good and super easy!

Provided by paigeteaches

Categories Breads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
2 (15 ounce) cans creamed corn
2 eggs
1 cup milk

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.

SOUTHWEST CORNBREAD PUDDING

Southwest Cornbread Pudding image

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

Ingredients

3/4 cup unsweetened butter, melted
1/2 cup buttermilk
1 egg, beaten
3/4 cup masa harina
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
10 ounces creamed corn
10 ounces black beans, drained
2 ears corn, grilled and kernels removed
2 anaheim chilies
2 jalapeno peppers, grilled
1/2 cup roasted red pepper, seeded and coarsely chopped
1/2 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and sliced crosswise for topping
1 sweet red pepper, seeded sliced crosswise for topping
1 cup Mexican crema or 1 cup sour cream

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

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