mexican-corn-bread-pudding-14567.json

{
    "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\u00b0F 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\u00b0F.",
        "Bake pudding in middle of oven until bubbling, about 40 minutes."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Egg",
        "Onion",
        "Pepper",
        "Vegetable",
        "Appetizer",
        "Side",
        "Bake",
        "Vegetarian",
        "Winter",
        "Gourmet",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Mexican Corn-Bread Pudding",
    "url": "http://www.epicurious.com/recipes/food/views/mexican-corn-bread-pudding-14567"
}