South Of The Border Cornbread Pudding Food
SWEET CORN BREAD PUDDING
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
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
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
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
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
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
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