Savory Cornbread Pudding

Introduction:
Enjoy the comforting flavors of this Savory Cornbread Pudding. This dish features crumbled cornbread mixed with eggs, cream, and your choice of vegetables, all baked to perfection. It’s a versatile side dish that pairs wonderfully with roasted meats or can be enjoyed on its own.

Why You’ll Love This Recipe:

• Easy to make: Simple ingredients and straightforward instructions.
• Customizable: Use your favorite vegetables or cheeses for a personal touch.
• Perfect for leftovers: A great way to use up stale cornbread.

Ingredients:

• 4 cups crumbled cornbread (preferably day-old)
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 cup diced bell peppers (any color)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Sauté the Vegetables:
   • In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
3. Prepare the Egg Mixture:
   • In a large mixing bowl, whisk together the milk, heavy cream, and eggs until well combined. Stir in the dried thyme, salt, and pepper.
4. Combine Ingredients:
   • In the greased baking dish, combine the crumbled cornbread, sautéed vegetables, corn kernels, and shredded cheddar cheese. Pour the egg mixture evenly over the top, pressing down gently to ensure the cornbread absorbs the liquid.
5. Bake:
   • Bake in the preheated oven for 35-40 minutes, or until the top is golden and the pudding is set in the center.
6. Cool and Serve:
   • Allow the cornbread pudding to cool for about 5 minutes before slicing and serving. Enjoy warm!

Tips for Success:

• Stale Cornbread: This recipe is perfect for using up leftover or stale cornbread.
• Cheese Options: Feel free to use different cheeses, such as Monterey Jack or pepper jack, for added flavor.

Recipe Variations:

• Add Protein: Incorporate cooked bacon, sausage, or shredded chicken for a heartier dish.
• Vegetarian Twist: Include additional vegetables like zucchini or spinach for more nutrition.

Serving Suggestions:

• Serve as a side dish with grilled meats or alongside a fresh salad for a light meal.
• Great for potlucks or family gatherings.

Freezing and Storage:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked pudding. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through.

Special Equipment:

• 9×13-inch baking dish for baking the pudding.

FAQ:

• Can I use store-bought cornbread mix?
  Yes! Just prepare the cornbread according to package instructions and then crumble it for this recipe.
• Can I make this ahead of time?
  Yes! You can prepare the mixture a day in advance, cover, and refrigerate until ready to bake.
• What can I substitute for heavy cream?
  You can use half-and-half or a mixture of milk and sour cream for a lighter option.

Preparation Time:

• 15 minutes to prepare the ingredients.

Cook Time:

• 35-40 minutes for baking.

Total Time:

• 50-55 minutes (including prep and bake time).

Nutrition Information (per serving, assuming 8 servings):

• Calories: 300
• Protein: 10g
• Carbohydrates: 30g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 500mg
• Fiber: 2g
• Sugar: 3g

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Closing Notes:
This Savory Cornbread Pudding is sure to become a favorite for family meals and gatherings. It’s a comforting dish that’s both simple and delicious. Let me know how it turns out for you!