Mexican Cornbread Pudding

Mexican Cornbread Pudding

1 recipe cornbread (an 8-inch-square pan)

1 1/4 C. frozen corn kernels, thawed

1 C. chopped red bell pepper

2 C. coarsely grated Monterey jack cheese (about 8 oz.)

3/4 C. thinly sliced scallion

Salt and pepper

4 large eggs

2 cans (10 oz. each) mild enchilada sauce

1 1/4 C. vegetable or chicken broth

Crumble or cut corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250-degrees oven for 1 hour.)

Butter a two-quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell pepper, 1 c. cheese, scallion, salt and pepper to taste and transfer to baking dish. In bowl, whisk together eggs, enchilada sauce and broth and pour over cornbread mixture. Sprinkle remaining c. cheese evenly on top. Chill pudding, covered, at least one hour and up to one day.

Preheat oven to 350 degrees. Bake pudding in middle of oven until bubbling, about 40 minutes. Serves 6 as a main course or 8-10 as a side dish.