Southwest Cornbread Pudding
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).