Mexican Corn-Bread Pudding

• Dry Corn Bread for Bread Pudding
• 1 1/4 cups frozen corn kernels, thawed
• 1 cup chopped red bell pepper
• 2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
• 3/4 cup thinly sliced scallion
• 4 large eggs
• two 10-ounce cans mild enchilada sauce
• 1 1/4 cups vegetable or chicken broth

1. Crumble corn bread into 1-inch pieces and transfer to a large baking pan.
2. Dry corn bread, uncovered, at room temperature 12 hours.
3. (Alternatively, dry corn bread in a 250F oven 1 hour.)
4. Butter a 2-quart baking dish.
5. Pat dry corn kernels.
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. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture.
8. Sprinkle remaining cup cheese evenly on top.
9. Chill pudding, covered, at least 1 hour and up to 1 day.
10. Preheat oven to 350F.
11. Bake pudding in middle of oven until bubbling, about 40 minutes.

bread, corn kernels, red bell pepper, cheese, scallion, eggs, enchilada sauce, vegetable

Taken from www.epicurious.com/recipes/food/views/mexican-corn-bread-pudding-14567 (may not work)