This cheesy cornbread pudding is a welcomed change to the traditional stuffing. With the creamy goodness from cheese and hearty feel from the Cherokee style cornbread, it is sure to become a new comfort food.
1 recipe crumbled cornbread, recipe follows
1 tbsp butter
2 c fresh corn
1 shallot, minced
1 clove garlic, minced
1 red bell pepper, minced
16 oz. heavy cream
1 c cheddar cheese, grated
1 tsp cholula
1 tsp white pepper
2 tsp mexican oregano
1 ½ c Whole Wheat Flour
1 c Polenta
4 tsp. Baking powder
¼ tsp. Salt
4 oz. unsweetened applesauce
1 ½ c Milk
Preheat oven to 375 F
In a large bowl, crumble the cornbread; set aside.
Melt butter over medium heat; add corn and saute until slight browning occurs. Add the minced shallot, garlic, and bell pepper; saute until soft. Add corn to cornbread mixture and mix well.
To the cornbread, add heavy cream, cheese, cholula, pepper, and oregano; stir to combine all ingredients well.
Pour mixture into a two quart greased baking dish; place in the preheated oven and bake pudding, uncovered, for about 20 min or until cooked through. Sprinkle more cheese on top, if desired.
Preheat oven to 375 F.
In a medium bowl, mix together flour, polenta, baking powder, and salt.
In a small bowl, whisk together the applesauce and milk.
Add wet ingredients to dry and stir to incorporate fully. Pour batter into a well greased 9X9 in. baking dish. Place in oven for about 30 min, or until top turns golden brown.