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Southwestern Corn Pudding

10/21/2022

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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.
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