Southwestern Corn Pudding
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 medium
Red Bell Pepper (chopped)1 cup
Green Onion (chopped)1.75 cups
Buttermilk1 cup
Enchilada Sauce (canned)4 large
Egg1 tsp
SaltDirections:
1
Butter 13x9x2-inch glass baking dish
2
Cut corn bread into 1-inch cubes; place in large bowl
3
Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes
4
Transfer to bowl with corn bread
5
Add cheese, bell pepper, chili, and green onions
6
Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend
7
Add to corn bread mixture and toss gently to combine
8
Transfer mixture to prepared dish
9
Cover and refrigerate at least 1 hour and up to 1 day
10
Preheat oven to 350°F
11
Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour
12
Let stand 10 minutes before serving
13
Butter 13x9x2-inch glass baking dish
14
Cut corn bread into 1-inch cubes; place in large bowl
15
Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes
16
Transfer to bowl with corn bread
17
Add cheese, bell pepper, chili, and green onions
18
Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend
19
Add to corn bread mixture and toss gently to combine
20
Transfer mixture to prepared dish
21
Cover and refrigerate at least 1 hour and up to 1 day
22
Preheat oven to 350°F
23
Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour
24
Let stand 10 minutes before serving
25
Also known as a California chili; available at Latin American markets and many supermarkets
26
Also known as a California chili; available at Latin American markets and many supermarkets
27
Also known as a California chili; available at Latin American markets and many supermarkets