Southwestern Corn Pudding Recipe - Cooking Index
Southwestern Corn Pudding Recipe - Cooking Index
| Cheddar-Buttermilk Corn Bread - (see recipe), | ||
| At room temperature | ||
| 2 cups | 125g / 4.4oz | Frozen corn kernels - thawed, drained |
| 8 oz | 227g | Coarsely-grated hot pepper Monterey Jack |
| Cheese | ||
| 1 | Red bell pepper - chopped (medium) | |
| 1 | Anaheim chili - seeded, chopped | |
| = (available at Latin American markets | ||
| And many supermarkets) | ||
| 1/2 cup | 31g / 1.1oz | Chopped green onions |
| 1 3/4 cups | 414ml | Buttermilk |
| 1 cup | 237ml | Canned enchilada sauce |
| 4 cups | 792g / 27oz | Eggs (large) |
| 1/2 teaspoon | 2.5ml | 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.
Description:
"A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking."
Source:
Bon Appetit, December 2002
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