Prep 1 hr
Cook 1 hr
This is a great meal and it's so easy to choose the level of heat that you want. I alsways add a bunch of extra cheddar cheese. Posted for Zaar World Tour 05
Zippy Corn Pudding
- prepared cornbread (9X9-inch pan size)
- 1 cup corn
- 1⁄2 lb monterey jack pepper cheese, diced
- 1⁄2 red sweet bell pepper, chopped
- 1 (4 ounce) canmild ortega chilies
- 3 green onions, diced (light green parts included)
- 1 cup buttermilk (1% is fine)
- 1⁄2 cup red enchilada sauce
- 2 eggs
- 1⁄4 teaspoon salt
- 4 chicken breasts, split, bone in
- 1 1⁄2 cups red enchilada sauce (any heat level)
- 6 green onions, chopped
- 1 mild chili pepper, sliced into small rings (no seeds)
- 2 six-inch zucchini (chopped into cubes or sliced)
- your desired mixed spice (such as a southwestern tex-mex or barbeque)
- Corn Pudding:.
- Grease a large pan.
- Combine your cheese, bell pepper, chiles and the onions with the corn.
- When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes or even just crumble it up. Set aside in a large bowl.
- In a separate small bowl, mix the buttermilk, 1/2 cup enchilada sauce, eggs and salt with a whisk until it's fully combined.
- Pour this over the cornbread.
- Add the corn mixture and make sures all of the corn bread soaks up the juices.
- Leave it to soak for at least 20 minutes or even over night.
- Spread the pudding over the bottom of the pan.
- Clean and dry the breasts.
- Grease a large pan.
- Evenly sprinkle the chicken with your dry rub. (The amount used is up to you.).
- Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken.
- (Don't drown the chicken in the sauce or you'll wash off the rub. You also want your chicken partially exposed so it does brown in places.
- Scatter the green onions and the sliced chilies on the top of the chicken.
- Put the chicken and the corn pudding in the oven at 375 degrees for one hour or until the chicken is done.
- At the 30 minute point, add the zucchini to the chicken.
- At the one-hour point turn off the oven and let it all rest until you're ready to serve. (This is especially good when the chicken's very close to being done but you don't want it to burn or dry out.).
- When ready to serve, put a heaping spoonful of corn pudding next to the chicken along with a spoonful of the veggies. Drizzle any gravy that's formed in the bottom of the pan over the chicken and pudding if desired.
- Serve a salad on the side. Don't forget the sour cream!
- Note: You can prepare the cornbread the night before.