Mexican Corn-Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
dry corn bread for bread pudding |
1 1/4 cups frozen corn kernels, thawed |
1 cup chopped red bell pepper |
2 cups coarsely grated monterey jack cheese (about 8 ounces) |
3/4 cup thinly sliced scallion |
4 large eggs |
two 10-ounce cans mild enchilada sauce |
1 1/4 cups vegetable or chicken broth |
Directions:
1. Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
2. Butter a 2-quart baking dish.
3. Pat dry corn kernels. In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
4. Preheat oven to 350°F.
5. Bake pudding in middle of oven until bubbling, about 40 minutes.
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