Mexican Corn-Bread Pudding

Directions

1. 1
   Crumble corn bread into 1-inch pieces and transfer to a large baking pan.
2. 2
   Dry corn bread, uncovered, at room temperature 12 hours.
3. 3
   (Alternatively, dry corn bread in a 250F oven 1 hour.)
4. 4
   Butter a 2-quart baking dish.
5. 5
   Pat dry corn kernels.
6. 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. 7
   In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture.
8. 8
   Sprinkle remaining cup cheese evenly on top.
9. 9
   Chill pudding, covered, at least 1 hour and up to 1 day.
10. 10
    Preheat oven to 350F.
11. 11
    Bake pudding in middle of oven until bubbling, about 40 minutes.