South of the Border Cornbread Pudding

George Levinthal


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.

★★★★★ 1 vote
10 - 12
45 Min
45 Min


3/4 c
unsweetened butter, melted
1/2 c
egg, beaten
3/4 c
masa harina (corn flour)
1/2 c
yellow cornmeal
1/2 tsp
baking powder
1/3 c
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
anaheim chilies, grilled
jalapeno peppers, grilled
1/2 c
roasted red peppers, seeded and diced
1/2 c
extra sharp cheddar cheese, shredded
jalepeno pepper, seeded and cut crosswise for topping
each baby red and yellow peppers, seeded and cut crosswise for topping
1 c
mexican crema or sour cream

How to Make South of the Border Cornbread Pudding


  • 1Pre-heat oven to 350 deg. Coat a 9” x 13” baking pan with Pam.
  • 2Grill 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.
  • 3Mix together the first 3 ingredients in a small bowl
  • 4Combine 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.
  • 5Pour 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.
  • 6Remove 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.

Printable Recipe Card

About South of the Border Cornbread Pudding

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