Directions:
- Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
- Butter a 2-quart baking dish.
- Pat dry corn kernels. 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. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until bubbling, about 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.18 Kcal (1131 kJ) | ||
| Calories from fat | 139.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 157.64mg | 53% | |
| Sodium | 277.47mg | 12% | |
| Potassium | 331.39mg | 7% | |
| Total Carbs | 17.21g | 6% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 16.31g | 33% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 14.7mg | 82% | |
| Calcium | 326.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 133.93 Kcal (561 kJ) | ||
| Calories from fat | 68.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 24% | |
|---|---|---|---|
| Cholesterol | 78.14mg | 53% | |
| Sodium | 137.54mg | 12% | |
| Potassium | 164.27mg | 7% | |
| Total Carbs | 8.53g | 6% | |
| Sugars | 1.33g | 11% | |
| Dietary Fiber | 1.8g | 14% | |
| Protein | 8.08g | 33% | |
| Vitamin C | 19.3mg | 65% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 7.3mg | 82% | |
| Calcium | 161.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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