Mexican Corn-Bread Pudding

1. 1

   Crumble corn bread into 1-inch pieces and transfer to a large baking pan.

2. 2

   Dry corn bread, uncovered, at room temperature 12 hours.

3. 3

   (Alternatively, dry corn bread in a 250F oven 1 hour.)

4. 4

   Butter a 2-quart baking dish.

5. 5

   Pat dry corn kernels.

6. 6

   In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish.

7. 7

   In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture.

8. 8

   Sprinkle remaining cup cheese evenly on top.

9. 9

   Chill pudding, covered, at least 1 hour and up to 1 day.

10. 10

    Preheat oven to 350F.

11. 11

    Bake pudding in middle of oven until bubbling, about 40 minutes.

No additional tips available.