I was puttering around the kitchen the other night trying to figure out what to have for dinner when I uncovered some day old cornbread from our lunch on Sunday. We usually throw away a lot of cornbread because we just don’t get around to eating it as quickly as I would like but I didn’t want to do it this time. Since I usually use cornbread as part of my Thanksgiving day cornbread dressing I realized that I could basically make my cornbread dressing with a few more ingredients. I wanted the cornbread pudding to have some kick so I added jalepenos and a nice spicy pork sausage that I had lying around in the fridge. And 45 minutes later my new Spicy Sausage Cornbread Pudding was finished. It was delicious. If you have some cornbread sitting around I would recommend this recipe. Enjoy.
Cornbread Pudding Serves 64 cups day old cornbread (or so), cut into 1″ cubes 1 cup diced onion 1 lb bulk sausage 1 can Rotelle Tomatoes/Chilies 1/4 cup diced red bell pepper 2 tablespoons minced jalapeno 1 clove garlic, minced 2 tablespoons butter 2 cups milk 2 eggs Salt and pepper 1/2 cup shredded sharp cheddar cheese Heat the oven to 350 F and spray a medium casserole dish with non-stick cooking spray.
In a skillet over medium heat melt the butter. Once it foams add the sausage, onion, pepper, jalapeno, and garlic. Cook until softened, about 5 minutes. Add can of tomatoes and cook for another 5 minutes.
In a large bowl combine the cornbread and vegetables. Mix to distribute. Pour into the prepared pan.
In a small bowl whisk together the milk and eggs. Season with salt and pepper then pour over the cornbread mixture. Top with the shredded cheese.
Bake for 35 to 40 minutes, or until puffed and golden. Cool for five minutes before serving.
- Homemade Southern Cornbread (transatlantictaste.wordpress.com)