Recipe for Chipotle Corn Bread Pudding

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Yield:

Ingredients:

Amount	Ingredient
1/2 tbl	butter, melted (divided)
	Just under 3 cups cubed stale corn bread
1 lrg	Walla Walla or other sweet onion, thinly sliced
1 lrg	red bell pepper, cored, seeded and thinly sliced
1 tsp	Mexican oregano
1 tsp	sea salt
2 x	to 4 chipotle chilies in adobo, chopped, with sauce to taste
4 x	eggs
1 pt	half-and-half

Instructions:

Instructions: Grease 8 inch square baking dish with 1/2 tablespoon melted butter. Arrange corn bread cubes in pan.

Place remaining melted butter in large saute pan. Add onion, pepper, oregano and salt; cook slowly until very soft and almost caramelized, about 20 minutes.

Spread over corn bread.

Heat oven to 350 degrees. In bowl, whisk together chipotles, eggs, half-and-half and cream. Pour over corn bread and let stand 10 minutes. Bake 40 minutes, until set and golden. Serve hot.

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