Prep 45 mins
Cook 45 mins
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
- 177.44 ml unsweetened butter, melted
- 118.29 ml buttermilk
- 1 egg, beaten
- 177.44 ml masa harina
- 118.29 ml yellow cornmeal
- 2.46 ml baking powder
- 78.07 ml sugar
- 2.46 ml salt
- 1.23 ml cayenne pepper
- 2.46 ml cumin
- 283.49 g creamed corn
- 283.49 g black beans, drained
- 2 ear corn, grilled and kernels removed
- 2 anaheim chilies
- 2 jalapeno peppers, grilled
- 118.29 ml roasted red pepper, seeded and coarsely chopped
- 118.29 ml shredded sharp cheddar cheese
- 1 jalapeno pepper, seeded and sliced crosswise for topping
- 1 sweet red pepper, seeded sliced crosswise for topping
- 236.59 ml Mexican crema or 236.59 ml sour cream
- 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.