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Southwestern Corn Pudding

Source of Recipe


Bon Appetit-12/02






List of Ingredients



• Cheddar-Buttermilk Corn Bread (see recipe), room temperature
  
• 2 cups frozen corn kernels, thawed, drained
  
• 2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
  
• 1 medium red bell pepper, chopped
  
• 1 Anaheim Chili, seeded, chopped
  
• 1/2 cup green onions
  
• 1 3/4 cups buttermilk
  
• 1 cup canned enchilada sauce
  
• 4 large eggs
  
• 1/2 teaspoon salt
  






Instructions



1. Butter 13 x 9 x 2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
   
   
2. Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in a medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
   
   
3. Preheat oven to 350 degrees. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
   
   
4. Servings: 10