mexican corn bread pudding

Name: MEXICAN CORN BREAD PUDDING
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 - recipe cornbread; 1 1/4 cup(s) corn kernels, frozen; 1 cup(s) chopped red bell pepper; 2 cup(s) grated montrerey jack cheese; 3/4 cup(s) thinly sliced scallions; 4 large eggs; 2 10 ounce(s) cans mild enchilada sauce; 1 1/4 cup(s) vegetable or chicken broth

(2 RATINGS)

82 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Mar 25, 2010

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

Rate

prep time 20 Min

cook time 40 Min

method Convection Oven

yield 6 as a side

Ingredients

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

How To Make mexican corn bread pudding

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.)

Step 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.
Step 3

Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes
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