Home » Kwanzaa » Kwanzaa Side Dishes Curried Cornbread Pudding |
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| Posted on 2007-10-19 |
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Curried Cornbread Pudding Ingredients1 sm. red onion, finely chopped1/4 tsp. freshly ground black pepper 3 cups shredded mozzarella cheese 2-1/2 cups 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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DirectionsPreheat 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. Author CommentsSource: |
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