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Tex-Mex Cornbread Pudding

This tasty combination of cornbread, peppers, and cheese makes the perfect side dish for a Tex-Mex menu or nearly anything from your grill.


  • 4 tablespoons unsalted butter, plus additional for baking dish
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 small batch cornbread (filling an 8- by 8-inch pan), cut into 1-inch pieces and left out to dry overnight or lightly toasted
  • 1 1/2 cups corn kernels, fresh or frozen and thawed
  • 2 cups shredded sharp Cheddar cheese, divided
  • 4 eggs
  • 1/2-1 chipotle pepper, or to taste, minced
  • 2 cups prepared enchilada sauce (or use our recipes for Ancho Chile Sauce, Green Chile Sauce, or Poblano Chile Sauce)
  • 3 teaspoons Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 1 1/2 cups hot water


  1. Melt the butter in a medium skillet over medium heat.  Add the onion and red pepper and cook until the vegetables have softened.
  2. Transfer the vegetables and any remaining butter from the pan to a large mixing bowl.  Add the cornbread, corn kernels, and 1 cup of the Cheddar cheese and stir to combine.  Pour the mixture into a buttered 2-quart baking dish.
  3. In a mixing bowl, whisk together the eggs, chipotle, enchilada sauce, and diluted Glace de Poulet Gold® until they're well blended.  Pour this mixture over the cornbread, cheese, and vegetables in the baking dish.  Spread the remaining cup of shredded cheese over the top.  Cover the pudding and chill it at least 2 hours and not more than 12 hours.
  4. Preheat the oven to 350 degrees.  Baked the pudding until it is lightly browned on top and bubbling, 40-45 minutes.
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