south of the border cornbread pudding

Name: South of the Border Cornbread Pudding
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Southwestern
Ingredients: 3/4 cup(s) unsweetened butter, melted; 1/2 cup(s) buttermilk; 1 - egg, beaten; 3/4 cup(s) masa harina (corn flour); 1/2 cup(s) yellow cornmeal; 1/2 teaspoon(s) baking powder; 1/3 cup(s) sugar; 1/2 teaspoon(s) kosher or sea salt; 1/4 teaspoon(s) cayenne pepper; 1/2 teaspoon(s) ground cumin; 3/4 can(s) creamed corn; 3/4 can(s) black beans, drained; 2 slice(s) ears of corn, grilled and kernals removed; 2 - anaheim chilies, grilled; 2 - jalapeno peppers, grilled; 1/2 cup(s) roasted red peppers, seeded and diced; 1/2 cup(s) 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 cup(s) mexican crema or sour cream

(1 RATING)

22 Pinches 1 Photo

George Levinthal

Goleta, CA

Updated on Aug 3, 2014

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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My South of the Border Cornbread Pudding.

prep time 45 Min

cook time 45 Min

method Bake

yield 10 - 12

Ingredients

3/4 cup unsweetened butter, melted
1/2 cup buttermilk
1 - egg, beaten
3/4 cup masa harina (corn flour)
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon kosher or sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3/4 can creamed corn
3/4 can black beans, drained
2 slices ears of corn, grilled and kernals removed
2 - anaheim chilies, grilled
2 - jalapeno peppers, grilled
1/2 cup roasted red peppers, seeded and diced
1/2 cup 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 cup mexican crema or sour cream

How To Make south of the border cornbread pudding

Step 1

Pre-heat oven to 350 deg. Coat a 9” x 13” baking pan with Pam.

Step 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.
Step 3

Mix together the first 3 ingredients in a small bowl
Step 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.
Step 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.
Step 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.
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