SOUTHWESTERN CORNBREAD CUSTARD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
CORNBREAD PUDDING
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
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.
SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES
Categories Side Bake Thanksgiving Corn Hot Pepper Fall Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
- Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Available at Latin American markets and many supermarkets.
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
SOUTHWESTERN CORN BREAD STUFFING
Categories Herb Pepper Side Bake Christmas Thanksgiving Stuffing/Dressing Corn Fall Winter Jalapeño Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
- To bake stuffing in the turkey:
- Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
- To bake all stuffing in pan:
- Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
QUICK CORN PUDDING
Make and share this Quick Corn Pudding recipe from Food.com.
Provided by Nana Lee
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350ºF.
- Combine all ingredients in a large mixing bowl.
- Pour into a lightly greased 2-quart baking dish.
- Bake uncovered for 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 250.9, Fat 9.9, SaturatedFat 5.2, Cholesterol 125.3, Sodium 559.7, Carbohydrate 37.5, Fiber 1.5, Sugar 16.4, Protein 6.6
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
CORN PUDDING
Make and share this Corn Pudding recipe from Food.com.
Provided by AMY MCCHESNEY
Categories Corn
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together until well mixed.
- Pour in greased 8 x 8-inch baking dish.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 325.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 75.9, Sodium 556, Carbohydrate 38, Fiber 3.5, Sugar 4.3, Protein 6.1
SOUTHWESTERN CORNBREAD STUFFING
Make and share this Southwestern Cornbread Stuffing recipe from Food.com.
Provided by MsKittyKat
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Saute veggies (except green onions and cilantro) in olive oil until softened.
- Add sausages and cook until no longer pink.
- Add butter and spices, cook for 2 minutes to blend flavors.
- Remove from heat and add stuffing mix, wine, green onions and cilantro.
- Add broth slowly, stopping when stuffing is as moist as you like it (on occasion I've had to add a little water as well- it varies).
- Use this to stuff your turkey and cook according to it's weight.
- This can also be cooked in a casserole, covered at 375 degrees for approximately 45 mintues.
- Remove cover and bake for approximately 10 more minutes until lightly browned on top.
- When cooking in a casserole, you may want to start with moister stuffing in order to avoid overly dry stuffing.
Nutrition Facts : Calories 382.1, Fat 18.4, SaturatedFat 7.2, Cholesterol 54.8, Sodium 546.9, Carbohydrate 33.8, Fiber 7.1, Sugar 5.2, Protein 16.4
CORN PUDDING
This is Thanksgiving favorite at our house. It is a southern side dish, not a dessert. Edited: As I said, this is a Southern dish. It is sweet. If you want to cook it in a flat dish, be sure that you cut back the cooking time. The consistency is very much like a soft pudding.
Provided by Miss Annie
Categories Corn
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar and cornstarch in a medium bowl.
- Add eggs, corn, and milk; mix well.
- Turn into a lightly greased 1-1/2 quart baking dish.
- Dot generously with pats of butter.
- Bake at 350F until center is almost firm, about 1 hour.
Nutrition Facts : Calories 292, Fat 6.6, SaturatedFat 3.4, Cholesterol 88.3, Sodium 290.7, Carbohydrate 53.7, Fiber 0.9, Sugar 35.7, Protein 7.5
CORN PUDDING
This is such an great and easy recipe! We make it every Thanksgiving - we usually end up doubling it and putting it in a 13x9 pan, because every one loves it so much! It also goes great with ham. It's only slightly sweet, and REALLY corny - plus it reheats great for leftovers.
Provided by mandabears
Categories Corn
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
- In a large bowl, mix the butter, sour cream, and egg.
- Stir in the cans of corn and the muffin mix.
- Pour the mixture into the pan and bake for one hour.
- If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
- The mixture will brown only slightly, but it should be set in the middle and slightly puffed.
Nutrition Facts : Calories 910.8, Fat 54.9, SaturatedFat 29.8, Cholesterol 168.4, Sodium 1315.4, Carbohydrate 92.6, Fiber 8.3, Sugar 24.3, Protein 20.5
MEXI-CORN PUDDING
Mexi-Corn Pudding is full of color and flavor. It is great as a side dish to go along with Tacos or any Mexican Dish.
Provided by Missy Merrill
Categories Corn
Time 1h10m
Yield 6 1/2 Cup Servings
Number Of Ingredients 10
Steps:
- Combine corn, flour, green chilies, sugar, salt, cumin and chili powder in a medium bowl, stir well.
- Beat eggs, stir in cheese and milk.
- Add to corn mixture, stirring to combine.
- Pour mixture into a 1 quart baking dish coated with cooking spray.
- Place dish in a 13 x 9 x 2 inch baking pan, pour hot water into pan to a depth of 1 inch.
- Bake, uncovered at 350 degrees for 1 hour or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 188.1, Fat 9.8, SaturatedFat 5.3, Cholesterol 121.1, Sodium 501.1, Carbohydrate 16.7, Fiber 0.1, Sugar 1.6, Protein 10.2
WINTER CORN PUDDING
This is the corn pudding recipe that has been served at our holiday dinner table for years. We would never think of switching. I hope your family enjoys it as much as we have.
Provided by Bev I Am
Categories Corn
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, salt and pepper.
- Add milk and slightly beaten eggs.
- Stir in corn.
- Dot with butter on top.
- Bake in 375 degree oven, in pan of water for 1 hour.
SOUTHWEST CORNBREAD PUDDING
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
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 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.
SOUTHWESTERN CORNBREAD STUFFING (DRESSING)
Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.
Provided by Galley Wench
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1
CORNBREAD WITH CORN AND CHEESE
Make and share this Cornbread With Corn and Cheese recipe from Food.com.
Provided by chia2160
Categories Quick Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack in middle of oven. Heat to 400 degrees.
- Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
- Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Nutrition Facts : Calories 254.6, Fat 17.9, SaturatedFat 6.5, Cholesterol 93.5, Sodium 356.7, Carbohydrate 16.9, Fiber 1.3, Sugar 2.2, Protein 8.1
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