Cheesy Cornbread Pudding
Cheesy Cornbread Pudding

Cheesy Cornbread Pudding

  

October 18, 2016

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.

Ingredients

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

Cornbread

1 ½ c Whole Wheat Flour

1 c Polenta

4 tsp. Baking powder

¼ tsp. Salt

4 oz. unsweetened applesauce

1 ½ c Milk

Directions

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.

Cornbread

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.

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