southwesterncornpudding
 
Southwestern Corn Pudding


A great side dish with the Spice Rubbed Pork Tenderloin in Corn Husks



Serves 10

INGREDIENTS

Cheddar-Buttermilk Corn Bread , room temperature (recipe follows or make your favorite cornbread)
2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

PREPARATION

Butter 13x9x2-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°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.

Cheddar-Buttermilk Corn Bread

INGREDIENTS

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

PREPARATION

Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)