/ Other Side Dishes
South of the Border Cornbread Pudding
photo of South Of The Border Cornbread Pudding Recipe
unsweetened butter, melted
masa harina (corn flour)
kosher or sea salt
black beans, drained
ears of corn, grilled and kernals removed
anaheim chilies, grilled
jalapeno peppers, grilled
roasted red peppers, seeded and diced
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
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
Posted: Sun, Aug 3, 2014