Southwestern Corn Pudding
- Cheddar-Buttermilk Corn Bread (see recipe), at room temperature
- 2 cups frozen corn kernels thawed, drained
- 8 ounces coarsely-grated hot pepper Monterey Jack
- 1 medium red bell pepper chopped
- 1 Anaheim chili seeded, chopped (available at Latin American markets and many supermarkets)
- 1/2 cup chopped green onions
- 1 3/4 cups buttermilk
- 1 cup canned enchilada sauce
- 4 large eggs
- 1/2 teaspoon salt
Butter 13- by 9- by 2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions.
Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 350 degrees. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
This recipe yields 8 to 12 servings.