Southwestern Cornbread Pudding

Name: Southwestern Cornbread Pudding
Yield: serves 4
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

December 9, 2011

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.

Cooks' Note

Suggested Beverage: A southwestern beer, or even a lighter style, fruity red wine.

Recipe notes

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