Mexican Corn-Bread Pudding

Name: Mexican Corn-Bread Pudding
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

8 ingredients

11 steps

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.
2

Dry corn bread, uncovered, at room temperature 12 hours.
3

(Alternatively, dry corn bread in a 250F oven 1 hour.)
4

Butter a 2-quart baking dish.
5

Pat dry corn kernels.
6

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.
7

In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture.
8

Sprinkle remaining cup cheese evenly on top.
9

Chill pudding, covered, at least 1 hour and up to 1 day.
10

Preheat oven to 350F.
11

Bake pudding in middle of oven until bubbling, about 40 minutes.