Southwestern Corn Pudding

4.3(26)

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.

by Epicurious·published 2004-08-20

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Servings

(8–12)

Total time

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Calories / serving

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Ingredients (10)

serves

Cheddar-Buttermilk Corn Bread , room temperaturebread
2 cups frozen corn kernels, thawed, drainedcorn
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)pepper
1 medium-size red bell pepper, choppedpepper
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onionsscallion
1 3/4 cups buttermilkbuttermilk
1 cup canned enchilada sauce
4 large eggsegg
1/2 teaspoon saltsalt

Instructions (4 steps)

01Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
02Stir 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.
03

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Not rich — missing servings, total time, or calories.