MEXICAN CORN-BREAD PUDDING

Mexican Corn-Bread Pudding image

Yield Serves 6 as a light main course or 8 to 10 as a side dish

Number Of Ingredients 8

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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

Steps:

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.)
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.