Southwestern Cornbread Stuffing (aka Corn Pudding)

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 1/4 cups flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 cup canned corn, drained
• 1 small red pepper, finely diced
• 3 green onions, chopped
• 2 tablespoons chopped green chilies
• 2 eggs
• 1 cup buttermilk
• 1/2 cup red enchilada sauce

Recipe

• 1 preheat oven to 400 deg.
• 2 combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
• 3 stir in milk, oil, and 1 beaten egg. mix well.
• 4 pour into 8 or 9 inch greased pan.
• 5 bake for 20-25 minutes or until cornbread is golden brown.
• 6 turn out of baking pan and let cool enough to touch.
• 7 reduce oven temperature to 350 deg.
• 8 crumble cornbread into the same 8 or 9 inch baking dish.
• 9 add red pepper, green onions, green chilis, and corn and mix them together well.
• 10 in a small mixing bowl beat the 2 eggs. add enchilada sauce and buttermilk. mix well.
• 11 pour this mixture over the cornbread mixture. mix and make sure all cornbread gets coated evenly.
• 12 bake for 1 hour.
• 13 serve with your favorite texmex or mexican entree.