SOUTHWEST CORNBREAD PUDDING

Southwest Cornbread Pudding image

Provided by GeoJLevyCooks

Categories Corn

Time 1h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

Previous Next

3/4 cup unsweetened butter, melted
1/2 cup buttermilk
1 egg, beaten
3/4 cup masa harina
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
10 ounces creamed corn
10 ounces black beans, drained
2 ears corn, grilled and kernels removed
2 anaheim chilies
2 jalapeno peppers, grilled
1/2 cup roasted red pepper, seeded and coarsely chopped
1/2 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and sliced crosswise for topping
1 sweet red pepper, seeded sliced crosswise for topping
1 cup Mexican crema or 1 cup sour cream

Steps:

Pre-heat oven to 350 deg.
Coat a 9" x 13" baking pan with Pam.
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.
Mix together the first 3 ingredients in a small bowl.
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.
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 firm in the middle.
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.

Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 51.4, Sodium 415.8, Carbohydrate 30.2, Fiber 3.6, Sugar 8.8, Protein 6.2