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Cornbread Pudding Recipe
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Buttermilk||1 1⁄2 Cup (24 tbs) (Regular, Low-Fat, Or Nonfat)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Hot pepper sauce||1⁄4 Teaspoon (Such As Tabasco)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Canned green chiles||8 Ounce, undrained and chopped (Two 4 Ounce Each Cans)|
Serving size: Complete recipe
Calories 1543 Calories from Fat 643
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 35.5 g177.7%
Trans Fat 0 g
Cholesterol 763.4 mg
Sodium 3119.2 mg130%
Total Carbohydrates 180 g59.9%
Dietary Fiber 14.5 g57.8%
Sugars 31.2 g
Protein 45 g90.4%
Vitamin A 50.4% Vitamin C 129.9%
Calcium 45.3% Iron 63.9%
*Based on a 2000 Calorie diet
Preheat oven to 375°F.
Place baking dish in oven until butter melts and sizzles.
Meanwhile, in a large bowl, whisk eggs and buttermilk until blended.
Mix in baking soda, baking powder, sugar, salt, pepper sauce, cornmeal, and chiles.
Swirl butter in dish to coat bottom and sides; pour remainder into batter, whisk to combine and pour into baking dish.
Bake in center of oven for 35 to 45 minutes, or until top is lightly golden and knife inserted in the center comes out clean.
Let stand 10 minutes before serving; it will fall as it cools.
(Pudding may be held at room temperature up to 4 hours, refrigerated overnight, or frozen up to 1 month.
Bring to room temperature and reheat, uncovered, at 400°F. for 10 minutes or until heated through.) Cut into squares or desired