MEXICAN CORN BREAD PUDDING

MEXICAN CORN BREAD PUDDING image

Provided by Eddie Jordan

Time 1h

Number Of Ingredients 8

1 recipe cornbread
1 1/4 c corn kernels, frozen
1 c chopped red bell pepper
2 c grated montrerey jack cheese
3/4 c thinly sliced scallions
4 large eggs
2 10 oz cans mild enchilada sauce
1 1/4 c vegetable or chicken broth

Steps:

1. Crumble cornbread into a large baking pan. Dry cornbread, uncovered at room temperature 12 hours.(Alternatively, dry cornbread in a 250 degrees oven one hour.)
2. Butter a 2 quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell peppers, 1 cup jack cheese, scallion, salt and pepper to taste and transfer to a baking dish. In a bowl whisk together eggs, enchilada sauce, and broth and pour over cornbread mixture. Sprinkle remaining cup of cheese evenly on top. Chill pudding at least one hour up to one day.
3. Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes