Sweet Mexican Cornbread Pudding recipe, Mexican Cornbread, homestead cookbook, homesteading

I had a hard time coming up with the proper title for this recipe.  Not quite cornbread, not quite pudding, with aspects of a casserole… well, whatever you call it, it’s delicious.  The texture depends upon whether you serve it warm from the oven or refrigerated the next day.  Served warm, it’s like a bread pudding: soft, gooey, and very moist.  Coming chilled from the fridge, it’s firm, dense, and still very moist.  Either way, it’s a great addition to your dinner tonight, or make it ahead for Sunday brunch.  The lightly-sweet, fresh corn flavor, with savory green chilies (or jalapeño if you like it spicy), of this Mexican cornbread pudding lends itself to practically any table, and it’s a breeze to put together.

Here’s what you’ll need:

  • 1 box Jiffy corn muffin mix (OR:   2⁄3 c. all-purpose flour, 1⁄2 c. yellow cornmeal, 3 T. sugar, 1 T. baking powder, 1⁄4 t. salt)
  • 1 egg
  • 1c. sour cream
  • 1 stick butter, melted
  • 1 can chopped green chilies or jalapeños
  • 1 can creamed corn
  • 1 can “fiesta” corn (corn with red and green peppers)
  • 1/3 c. sugar

First, preheat the oven to 400 and spray an 8×8 (9×9 is fine, too) baking dish with cooking spray.

Then all you have to do is mix all of the ingredients in a medium bowl with a spoon or whisk until evenly combined.  Pour it into your baking dish and smooth out the top.  Bake it for 50-60 minutes.  The edges should be pulling away from the pan, the top should be medium-brown, and middle should be set but a little jiggly; go another 5 minutes if you think it is too loose.

Remove the Mexican cornbread pudding from the oven and let cool for at least 15 minutes, and serve hot.  If you’re making it ahead, let cool completely, cover, and refrigerate.  It’s good cold or warmed up.

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