South of the Border Cornbread Pudding

George Levinthal

By
@ChefGeoLevi

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.


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Comments:

Serves:

10 - 12

Prep:

45 Min

Cook:

45 Min

Method:

Bake

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: Southwestern
Dietary Needs: Gluten-Free