MEXICAN CORN-BREAD PUDDING
Source of Recipe
Aunt Saunny
Make 1 skillet of cornbread as you usually do
then
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
Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours.oe (dry corn bread in a 250°F oven 1 hour.) Butter a 2-quart baking dish. 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. Preheat oven to 350°F. Bake pudding in middle of oven until bubbling, about 40 minutes.
|
|
member logon
