Southwestern Cornbread Pudding Recipes

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SOUTHWEST CORN PUDDING



Southwest Corn Pudding image

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

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 ½ cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
½ cup chopped red sweet pepper
½ teaspoon ground cumin
¼ cup cornmeal
2 tablespoons all-purpose flour
½ teaspoon salt
1 14.5 ounce can cream-style corn
4 eggs, lightly beaten
1 4 ounce can diced green chiles, undrained
1 cup shredded sharp cheddar cheese (4 ounces)
1 tablespoon butter

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

SOUTHWEST CORNBREAD PUDDING



Southwest Cornbread Pudding image

This dish is a cross between traditional cornbread and sweet corn pudding. It can be served as a side dish for brunch or dinner and as an alternate dressing at Thanksgiving. This dish took first place in a local cooking contest in Santa Barbara and will be featured on an upcoming episode of the Cooking Channel's Perfect 3 show with Kelsy Nixon, Enjoy

Provided by GeoJLevyCooks

Categories     Corn

Time 1h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

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

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

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

Cheddar-Buttermilk Corn Bread , room temperature
2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

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.

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

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.

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

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

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1 1/2 cups egg substitute
2 cups fat-free half-and-half
1/4 cup butter, melted
6 cups fresh corn kernels (about 12 ears)
1 (4 1/2 ounce) canned diced green chiles
1 cup 2% cheddar cheese (shredded)

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

SOUTHWESTERN CORNBREAD PUDDING



Southwestern Cornbread Pudding image

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

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.

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

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

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

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

SOUTHWEST CORNBREAD



Southwest Cornbread image

Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 7

1/2 cup MIRACLE WHIP Light Dressing
1 can (4 oz.) chopped green chiles, undrained
3 egg whites, lightly beaten
1/2 tsp. ground red pepper (cayenne)
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) no-salt-added corn, drained
1/2 cup chopped red bell peppers

Steps:

  • Heat oven to 400ºF.
  • Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch pan.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE



Beefy Southwestern Corn Pudding Casserole image

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

cooking spray
8 corn tortillas, torn into 2-inch pieces
1 ½ pounds ground beef
½ cup salsa
½ teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded Cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
½ teaspoon salt
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (6 ounce) can sliced black olives
2 green onions, thinly sliced, or to taste

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 CORN BREAD



Southwestern Corn Bread image

I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Steps:

  • Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.

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2022-05-08 freshly cracked black pepper, poultry seasoning, cornbread, celery stalks and 8 more Southern Pork Barbecue Sandwich Pork ketchup, black pepper, brown sugar, cayenne, boneless blade pork roast and 15 more
From yummly.com


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