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Corn Pudding:.
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Grease a large pan.
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Combine your cheese, bell pepper, chiles and the onions with the corn.
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When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes or even just crumble it up.
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Set aside in a large bowl.
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In a separate small bowl, mix the buttermilk, 1/2 cup enchilada sauce, eggs and salt with a whisk until it's fully combined.
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Pour this over the cornbread.
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Add the corn mixture and make sures all of the corn bread soaks up the juices.
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Leave it to soak for at least 20 minutes or even over night.
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Spread the pudding over the bottom of the pan.
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Chicken:.
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Clean and dry the breasts.
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Grease a large pan.
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Evenly sprinkle the chicken with your dry rub.
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(The amount used is up to you.
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).
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Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken.
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(Don't drown the chicken in the sauce or you'll wash off the rub.
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You also want your chicken partially exposed so it does brown in places.
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Scatter the green onions and the sliced chilies on the top of the chicken.
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Put the chicken and the corn pudding in the oven at 375 degrees for one hour or until the chicken is done.
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At the 30 minute point, add the zucchini to the chicken.
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At the one-hour point turn off the oven and let it all rest until you're ready to serve.
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(This is especially good when the chicken's very close to being done but you don't want it to burn or dry out.
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).
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When ready to serve, put a heaping spoonful of corn pudding next to the chicken along with a spoonful of the veggies.
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Drizzle any gravy that's formed in the bottom of the pan over the chicken and pudding if desired.
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Serve a salad on the side.
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Don't forget the sour cream!
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Note: You can prepare the cornbread the night before.
