Stuffed Cornbread Pudding
- 1/4 lb. butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1/2 cup red pepper, diced
- 2 tbsp. garlic
- 1/8 tsp. sage
- 1/8 tsp. basil
- 1/2 tsp. black pepper
- 1/8 tsp. red pepper, crushed
- 3 cups cornbread, crumbled
- 1 cup cream
- 3 eggs
- 2 cups mustard greens, cooked, chopped
- 8 buttered pyrex custard cups
Preheat oven to 350 degrees.
In a large saute pan melt butter, add onion, celery, bell pepper and cook until soft.
Add garlic, sage, basil, black pepper, and crushed red pepper. Cook for one minute more.
Remove from heat and pour into large mixing bowl. Add crumbled cornbread and stir. Add cream.
In a small bowl beat eggs well before adding to cornbread mixture. Combine well.
Fill buttered Pyrex custard cups half full with corn pudding mixture.
Add two tablespoons of cooked chopped mustard greens to each cup.
Top with more corn pudding but do not fill cup completely.
Set custard cups in a baking dish filled with 1/2 inch of water. Cover with foil and bake at 350 degrees for 50-60 minutes. Custard should be firm to the touch in the center of each cup.
Turn out from cups for individual servings. These may be made ahead and re-heated.
Recipe provided by Regina Charboneau.
Time to prepare: 1 hour, 20 minutes.