Southwestern Cornbread Stuffing (Aka Corn Pudding)

This is a good side dish for just about any TexMex or Mexican entree. It is also a nice alternative to the typical beans and rice. You can also put this in the oven with something else and bake at the same time.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.