SOUTHWEST CORN PUDDING
Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, it works as a side or as a meatless main served with a salad or garlicky sauteed kale.
Provided by Midwest Living
Categories Food
Time 55m
Number Of Ingredients 14
Steps:
- Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
- Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
- Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
- Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.
Nutrition Facts : Calories 183 calories, Carbohydrate 18 g, Cholesterol 92 mg, Fat 10 g, Protein 8 g, SaturatedFat 5 g, Sodium 389 mg, Sugar 4 g
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
SOUTHWESTERN CORN PUDDING
Addapted from Southern Living to be healthier. You can cook this in the oven if you like, 40 to 50 mins at 350. Great side with grilled meat, especially BBQ Chicken or Pork. I'm revising this for the size of pan needed.
Provided by MsSally
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients.
- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
- Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
- *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
- Note: If making 1/2 of recipe, use 8 x 8 dish.
Nutrition Facts : Calories 358.8, Fat 12.4, SaturatedFat 7, Cholesterol 29, Sodium 1248.1, Carbohydrate 48.6, Fiber 3.4, Sugar 22.8, Protein 18.9
SOUTHWEST CORN PUDDING RECIPE - (4.5/5)
Provided by Cookie67
Number Of Ingredients 14
Steps:
- Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onions. Cook for 5 minutes or until onions are soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper, and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly. Meanwhile, in a medium bowl combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles, and cheese; stir just until combined. Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet. Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.
SOUTHWESTERN CORN PUDDING
Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 10
Steps:
- Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
- Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
- Also known as a California chili; available at Latin American markets and many supermarkets.
SOUTHWESTERN CORNBREAD STUFFING (AKA CORN PUDDING)
This is a good side dish for just about any TexMex or Mexican entree. It is also a nice alternative to the typical beans and rice. You can also put this in the oven with something else and bake at the same time.
Provided by Roo1979
Categories Tex Mex
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 579.9, Fat 22.3, SaturatedFat 5, Cholesterol 169.6, Sodium 424.6, Carbohydrate 80.8, Fiber 4.8, Sugar 19.2, Protein 16.8
BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE
Ground beef, frozen corn, hot sauce, pimentos, and green chiles are combined with milk and eggs and corn bread mix creating this delightfully different main dish meal. A true winner in any weather!
Provided by Anonymous
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange corn tortilla pieces in the bottom of prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
- Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
- Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.
Nutrition Facts : Calories 499.2 calories, Carbohydrate 46.8 g, Cholesterol 120.2 mg, Fat 23.5 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 1334.2 mg, Sugar 10 g
SOUTHWESTERN CORNBREAD PUDDING
This bread pudding is savory, not sweet. A melding of the delicious southwestern flavors of corn, chiles, coriander, cumin, and cheese, it makes a wonderful side dish to a roasted loin of pork or beef.
Yield serves 4
Number Of Ingredients 19
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.
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SOUTHWESTERN CORN PUDDING RECIPE | BON APPéTIT
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Servings 8-12
- Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
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