Curried Cornbread Pudding


prep 0:40      


12 servings



1 sm. red onion, finely chopped
1/4 tsp. freshly ground black pepper
3 cups shredded mozzarella cheese
2-1/2 cup half and half
1/2 tsp. ground cumin
1/8 tsp. dry mustard
1/8 tsp. freshly ground black pepper
1 pkg. (12 oz.) mild Roll Sausage
4 cups cornbread cubs, day old
10 lg. eggs brown eggs
1 tsp. ground coriander
1/4 tsp. freshly ground ginger
1/4 tsp. curry powder
4 lg. Granny Smith apples, cored, thinly sliced

Pumpkin Sauce

2 cups canned pumpkin
2 cups half & half
1/4 cup packed dark brown sugar


Preheat oven to 350°F. In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes. Stir in the 1/4 teaspoon black pepper, then remove from heat. Drain well. Spray muffin cups with non-stick cooking spray. Divide the cornbread cubes evenly among the 24 muffin cups. Next, layer the sausage, then the cheese. Set aside.

In a medium bowl, mix the eggs, half & half, coriander, cumin, ginger, dry mustard, curry powder and 1/8 teaspoon ground black pepper. Beat for 5 minutes. Pour 1/4 cup of the egg-half & half mixture into each muffin cup. Top each muffin cup with 3 apple
slices arranged in a pinwheel.

Bake uncovered for 25 minutes or until pudding is "set". Remove from oven and let sit 5 minutes before serving. Meanwhile, measure the pumpkin sauce ingredients into a small saucepan, stir together and cook over medium until heated through. Run a knife around the edge of the muffin cups.

For each serving, carefully remove 2 "puddings" and set on a plate. Serve warm in a pool of Pumpkin Sauce.

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