Best Southwestern Cornbread Pudding Recipes

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.

Southwestern Cornbread Stuffing (Aka Corn Pudding) image

Provided by Roo1979

Categories Tex Mex

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 cup canned corn, drained
1 small red pepper, finely diced
3 green onions, chopped
2 tablespoons chopped green chilies
2 eggs
1 cup buttermilk
1/2 cup red enchilada sauce

Steps:

Preheat oven to 400 deg.
Combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
Stir in milk, oil, and 1 beaten egg. Mix well.
Pour into 8 or 9 inch greased pan.
Bake for 20-25 minutes or until cornbread is golden brown.
Turn out of baking pan and let cool enough to touch.
Reduce oven temperature to 350 deg.
Crumble cornbread into the same 8 or 9 inch baking dish.
Add red pepper, green onions, green chilis, and corn and mix them together well.
In a small mixing bowl beat the 2 eggs. Add enchilada sauce and buttermilk. Mix well.
Pour this mixture over the cornbread mixture. Mix and make sure all cornbread gets coated evenly.
Bake for 1 hour.
Serve with your favorite TexMex or Mexican entree.