Curried Cornbread Pudding
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Ingredients
| 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 |
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Instructions
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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