Southwestern Corn Pudding

A cross between spoon bread and tamale pie. this flavorful, colorful side dish is a real crowd-pleaser. 

Oven: 350 degrees F.
Time: about 1 hour
Pan: 13x9x2 glass baking dish
Servings: 8-12

Make the Light Moist Cornbread recipe adding the extra sharp cheddar cheese. 

Ingredients:
2 c. frozen corn kernels, thawed and drained
2 c. packed coarsely grated hot pepper Monterey Jack cheese (8 oz. pkg)
1 med. red bell pepper chopped]
1 Anaheim chili chopped
1/2 c. chopped green onions
1 3/4c. buttermilk
1 can enchilada sauce
4 large eggs
1/2 tsp. salt.

Directions:

• Butter the 13x9x2 inch class baking dish
• Cut the cornbread into 1 inch cubes in place in a large bowl.
• Stir the drained corn kernels in a large dry skillet over medium heat unto dry about 3 minutes.
• transfer to the bow with the corn bread
• Add cheese, bell pepper, chili, and green onions.
• Whisk the buttermilk and enchilada sauce, eggs and salt in the medium bowl to blend. Add to the corn bread mixture and gently combine.
• transfer to the prepared baking dish. Cover and refrigerate for at least 1 hour or overnight.
• Pre-heat oven to 350 F. Bake corn budding uncovered until slightly crisp and golden on top about 1 hour. Let stand 10 minutes before serving.