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Chipotle Corn Bread Pudding Recipe


Chipotle Corn Bread Pudding Recipe
CHIPOTLE CORN BREAD PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chiles Estate in Brennan, Texas in 1996.

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Ingredients
  • 2-1/2 tablespoons butter melted divided
  • 2-3/4 cups cubed stale corn bread
  • 1 large sweet onion thinly sliced
  • 1 large red bell pepper cored seeded and thinly sliced
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sea salt
  • 4 chipotle chilies in adobo chopped with sauce
  • 4 eggs
  • 1 pint half-and-half
  • 1/4 cup whipping cream

Directions
  1. Grease a square baking dish with 1/2 tablespoon melted butter.
  2. Arrange corn bread cubes in pan.
  3. Place remaining melted butter in large sauté pan.
  4. Add onion, pepper, oregano and salt then cook slowly until very soft about 20 minutes.
  5. Spread over corn bread then heat oven to 350.
  6. In bowl whisk together chipotles, eggs, half-and-half and cream.
  7. Pour over corn bread and let stand 10 minutes then bake 40 minutes and serve hot.

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