Best South Of The Border Cornbread Pudding Recipes

SOUTH OF THE BORDER JALAPENO CORNBREAD

South of the Border Jalapeno Cornbread image

This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!

Provided by Auntie Mags

Categories Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups cornmeal
1 cup shredded old cheddar cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 (10 ounce) can creamed corn
3/4 cup buttermilk
1/3 cup vegetable oil
2 tablespoons pickled jalapeno peppers, chopped

Steps:

In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.

Nutrition Facts : Calories 322.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 88, Sodium 527.6, Carbohydrate 32.1, Fiber 2.2, Sugar 2.7, Protein 10.7

DEE DEE'S SOUTH OF THE BORDER CORN PUDDING

Dee Dee's South of the Border Corn Pudding image

Hands down one of the best corn puddings to ever cross our plates! Amazing fresh corn, bright peppers, ample seasoning and creamy butter... just stellar.

Provided by Diane Atherton

Categories Side Casseroles

Time 1h10m

Number Of Ingredients 13

Ingredients

2 Tbsp sugar
2 Tbsp all-purpose flour
1 tsp baking powder
3 c fresh corn kernels (I used silver queen)
1/4 c green onions, sliced
1/4 c red bell pepper, chopped
1/2 of (4.5-oz) can chopped green chilies
1/4 tsp cumin
1 Tbsp red pepper flakes, optional (reduce amt for less heat)
salt and pepper to taste
3 large eggs
1 c whipping cream
1/4 c butter, melted

Steps:

1. Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish.
2. Combine sugar, flour, and baking powder; set aside.
3. I used 6 ears of silver queen corn. Cut corn from cob. You should have about 3 cups of fresh corn kernels. If you don't have fresh you can use frozen.
4. Combine corn with green onions, bell pepper, cumin, pepper flakes, salt, and pepper. NOTE: the pepper flakes are optional. If you like a little heat add, if not, don't use. This pudding will be good with or without the pepper flakes.
5. Whisk together eggs, whipping cream and butter; gradually add sugar/flour mixture and whisk until smooth; stir in corn mixture.
6. Pour into prepared baking dish. Bake for 25 to 30 minutes. Remove from oven and stir with long prong fork, disturbing the top as little as possible, return to oven and continue cooking another 25 to 30 minutes until set and browned. Once set and browned, remove from oven; let set 5 minutes before serving. NOTE: the outer edge seems to cook faster than center, gently stirring halfway through cooking allows this pudding to cook more evenly.

CORNBREAD PUDDING

Cornbread Pudding image

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

Steps:

In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTH OF THE BORDER CORNBREAD PUDDING

South of the Border Cornbread Pudding image

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.

Provided by George Levinthal

Categories Other Side Dishes

Time 1h30m

Number Of Ingredients 20

Ingredients

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.