Southwestern Cornbread Pudding Recipe

Name: Southwestern Cornbread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To make the cornbread, preheat the oven to 400F.
2
Combine all the ingredients in a bowl and mix well.
3
Pour the batter into a greased 9 by 9-inch baking pan and bake for about 25 minutes, until the top is golden brown.
4
Remove the cornbread from the oven and allow to cool slightly.
5
When cool enough to handle, cut or break the cornbread into 1 1/2-inch cubes and place in a bowl.
6
Using your hands, mix in the corn kernels, chile, green onions, cheddar, Monterey Jack, chard, coriander, and cumin.
7
Transfer to the slow cooker.
8
In a blender, combine the buttermilk, eggs, and enchilada sauce and mix well.
9
Pour over the ingredients in the cooker.
10
Cover and cook on low for about 3 hours, until the pudding is set.
11
Serve immediately.

2120

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 teaspoon baking soda, and more.

Yes, Southwestern Cornbread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwestern Cornbread Pudding

How did you like this recipe?

Frequently Asked Questions