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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


 

 

 


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