Dolce Mangia
Sweet Eats
Southwestern Corn Pudding
Cheddar buttermilk corn bread at room temperature (recipe below)              
2 c frozen corn kernels, thawed, drained
2 c (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 oz)
1 medium-size red bell pepper, chopped
1 Anaheim chili, seeded, chopped
1/2 c chopped green onions
1 3/4 c buttermilk
1 c canned enchilada sauce
4 large eggs
1/2 t salt

Butter a 13 x 9 glass baking dish. Cut the corn bread into 1-ince cubes and place in a large bowl.

 

Stir corn kernels in large dry skillet over medium-high heat till excess moisture evaporates, about 3 minutes. Transfer to bowl with cornbread. Add cheese, bell pepper, chili and green onions. Whisk buttermilk, enchilada sauce, eggs and salt in a medium bowl to blend. Add to the corn bread mixture and toss gently. Transfer mixture to prepared dish. Cover and refrigerate at least one hour and up to 1 day.

Prehat oven to 350 degrees. Bake corn pudding uncovered till slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving. 

Cheddar Buttermilk Corn Bread:
1 c all purpose flour
1 c yellow cornmeal
1/4 c sugar
2 t baking powder
1 t baking soda
1 t salt
1 c (packed) coarsely grated extra-sharp cheddar cheese (about 4 oz)
1 c buttermilk
2 large eggs
1/4 c (1/2 stick) unsalted butter, melted, cooled slightly

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.)

 Time: 5 hours   Serves: 8-12

This is a big hit everytime I make. It takes time to make it, but it is well worth it! Original recipe can be found at: http://www.epicurious.com/ recipes/food/views/107503.

 

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