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Mexican Corn-Bread Pudding

Nutrition per serving    (USDA % daily values)
CAL
397
FAT
56%
CHOL
89%
SOD
75%

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Ingredients for 6 servings

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

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