SOUTH OF THE BORDER CORNBREAD PUDDING

South of the Border Cornbread Pudding image

Provided by George Levinthal

Time 1h30m

Number Of Ingredients 20

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

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.