This bread pudding is savory, not sweet. A melding of the delicious southwestern flavors of corn, chiles, coriander, cumin, and cheese, it makes a wonderful side dish to a roasted loin of pork or beef.

　　

Ingredients

serves 4

　　

Cornbread

1 cup yellow cornmeal

　　1 cup all-purpose flour

　　1/3 cup sugar

　　1 teaspoon baking soda

　　2 teaspoons baking powder

　　1 cup buttermilk

　　2 eggs

　　4 tablespoons melted unsalted butter or vegetable oil

　　1 1/2 cups fresh or frozen corn kernels

　　1 long green Anaheim or poblano chile, stemmed, seeded, and diced

　　1/2 cup chopped green onions, white and light green parts

　　1 cup grated sharp cheddar cheese

　　1 cup grated Monterey Jack cheese

　　2 cups very coarsely chopped fresh chard leaves and stems or spinach

　　1 teaspoon coriander seeds, crushed

　　1 teaspoon cumin seeds, crushed

　　2 cups buttermilk or milk

　　4 eggs

　　2 cups canned green enchilada sauce

　　

Step 1

To make the cornbread, preheat the oven to 400°F. Combine all the ingredients in a bowl and mix well. Pour the batter into a greased 9 by 9-inch baking pan and bake for about 25 minutes, until the top is golden brown. Remove the cornbread from the oven and allow to cool slightly.

　　

Step 2

When cool enough to handle, cut or break the cornbread into 1 1/2-inch cubes and place in a bowl. Using your hands, mix in the corn kernels, chile, green onions, cheddar, Monterey Jack, chard, coriander, and cumin. Transfer to the slow cooker.

　　

Step 3

In a blender, combine the buttermilk, eggs, and enchilada sauce and mix well. Pour over the ingredients in the cooker. Cover and cook on low for about 3 hours, until the pudding is set. Serve immediately.

　　Cooks' Note

　　Suggested Beverage: A southwestern beer, or even a lighter style, fruity red wine.

　　The Gourmet Slow Cooker: Volume II