Southwestern Corn Pudding

Directions

1. 1
   Butter 13x9x2-inch glass baking dish.
2. 2
   Cut corn bread into 1-inch cubes; place in large bowl.
3. 3
   Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes.
4. 4
   Transfer to bowl with corn bread.
5. 5
   Add cheese, bell pepper, chili, and green onions.
6. 6
   Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend.
7. 7
   Add to corn bread mixture and toss gently to combine.
8. 8
   Transfer mixture to prepared dish.
9. 9
   Cover and refrigerate at least 1 hour and up to 1 day.
10. 10
    Preheat oven to 350F.
11. 11
    Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour.
12. 12
    Let stand 10 minutes before serving.
13. 13
    Also known as a California chili; available at Latin American markets and many supermarkets.