Recipe courtesy of George J Levinthal
Episode: Thanksgiving
South of the Border Cornbread Pudding
1 hr 35 min
45 min
10 to 12 servings
1 hr 35 min
45 min
10 to 12 servings


  • Nonstick cooking spray, for greasing dish
  • 3/4 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 3/4 cup masa harina
  • 1/2 cup yellow cornmeal
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded Mexican or sharp Cheddar
  • 3 jalapenos, grilled (cover and let sweat for 30 minutes), skinned, seeded and coarsely chopped, plus 1 jalapeno, seeded and sliced crosswise for topping
  • 2 Anaheim chiles, grilled (cover and let sweat for 30 minutes), skinned and seeded, coarsely chopped
  • 2 ears corn, grilled, kernels removed
  • 3/4 can black beans, drained (about 12 ounces)
  • 3/4 can creamed corn (about 12 ounces)
  • 1/2 cup roasted red peppers, seeded and coarsely chopped
  • 1/4 cup chopped green onions
  • 1 sweet red pepper, seeded and sliced crosswise, for topping
  • Mexican crema, for garnish


Preheat the oven to 350 degrees F.

Coat a 9-by-13-inch baking dish with nonstick spray.

Mix together the melted butter, buttermilk and egg in a small bowl. Combine the masa harina, cornmeal, sugar, baking powder, cumin, salt and cayenne in a large bowl and gradually stir in the wet ingredients, followed by the cheese, chopped grilled jalapenos, Anaheim chiles, grilled corn, black beans and creamed corn. Pour into the baking dish and bake for 35 minutes.

Place the red peppers and sliced jalapenos on top and return to the oven for 10 to 15 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 and the reserved chopped jalapeno. Can be served hot or at room temperature.

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