Southwestern Corn Pudding

Name: Southwestern Corn Pudding
Yield: Makes 8 to 12 Servings
Ingredients: Cheddar-Buttermilk Corn Bread (click for recipe), room temperature; 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

By Barbara Pool FenzlPhotography by Pornchai Mittongtare

November 30, 2002

Recipe notes