MEXICAN CORN BREAD PUDDING

Eddie Jordan

By
@EDWARDCARL

This recipe is so good. its good for a side for any dinner or just dinner it self


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Comments:

Serves:

6 as a side

Prep:

20 Min

Cook:

40 Min

Method:

Convection Oven

Ingredients

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

Directions Step-By-Step

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

About this Recipe

Main Ingredient: Bread
Regional Style: Mexican
Other Tag: Quick & Easy