SOUTHWESTERN CORNBREAD PUDDING

Southwestern Cornbread Pudding image

Yield serves 4

Number Of Ingredients 19

1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 cup buttermilk
2 eggs
4 tablespoons melted unsalted butter or vegetable oil
1 1/2 cups fresh or frozen corn kernels
1 long green Anaheim or poblano chile, stemmed, seeded, and diced
1/2 cup chopped green onions, white and light green parts
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
2 cups very coarsely chopped fresh chard leaves and stems or spinach
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
2 cups buttermilk or milk
4 eggs
2 cups canned green enchilada sauce

Steps:

To make the cornbread, preheat the oven to 400°F. Combine all the ingredients in a bowl and mix well. Pour the batter into a greased 9 by 9-inch baking pan and bake for about 25 minutes, until the top is golden brown. Remove the cornbread from the oven and allow to cool slightly.
When cool enough to handle, cut or break the cornbread into 1 1/2-inch cubes and place in a bowl. Using your hands, mix in the corn kernels, chile, green onions, cheddar, Monterey Jack, chard, coriander, and cumin. Transfer to the slow cooker.
In a blender, combine the buttermilk, eggs, and enchilada sauce and mix well. Pour over the ingredients in the cooker. Cover and cook on low for about 3 hours, until the pudding is set. Serve immediately.