**Dive into the Delightful World of Southwestern Corn Pudding: A Culinary Journey of Flavors and Textures**
Indulge in the tantalizing realm of Southwestern corn pudding, a delectable dish that captivates taste buds with its symphony of flavors and textures. Originating from the vibrant culinary heritage of the American Southwest, this savory casserole seamlessly blends the essence of corn, peppers, and cheese, resulting in a golden-brown masterpiece. Embark on a culinary adventure as we unveil two distinct recipes for this beloved dish: a classic version that embodies the traditional spirit of the Southwest and a vegetarian rendition that caters to diverse dietary preferences. Prepare to be enchanted by the contrasting yet harmonious profiles of these recipes, each offering a unique interpretation of this iconic dish.
BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE
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
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 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.
Tips:
- For a creamier pudding, use heavy cream instead of milk.
- Add a kick of heat by using diced jalapeños or chili peppers.
- For a smoky flavor, add a teaspoon of smoked paprika.
- If you don't have a blender, you can mash the corn kernels with a fork or potato masher.
- Be sure to grease the baking dish well to prevent the pudding from sticking.
- Serve the pudding warm or at room temperature.
Conclusion:
Southwestern corn pudding is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It's easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet corn flavor, and zesty spices, this pudding is sure to be a hit at your next gathering.
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