Sausage Cornbread Pudding
This sounds delicious and in some ways reminds me of the sausage polenta dish my mother made for the family Yule party this last year. I love the combination of sausage and corn bread and sage is always a nice earthy flavor.
Where it's still cold/chilly here in Portland this sounds like it'd be great for dinner or breakfast! I imagine they'd be wonderful cooked in muffin tins and frozen - great for taking to work as breakfast in the morning.
I've got the ingredients down on my grocery list and will post pictures of it later this week.
Sausage, Sage and Toasted Corn Bread Pudding
8 C cubed corn bread
2 Tb butter
4 C cooked ground sausage
1 med onion, chopped
2 cloves garlic, minced
2 C fresh corn kernels (4 ears) or loose-packed frozen whole kernel corn, thawed
3 TB snipped fresh sage or 1 TB dried leaf sage, crushed
2 ¾ C milk
½ tsp salt
¼ tsp black pepper
1. Preheat oven to 350°. Spread cubed corn bread in a 10x15 inch baking pan. Bake, uncovered, about 15 minutes or until lightly toasted, stirring once. Cool slightly.
2. Meanwhile, grease a 9x13 inch baking pan; set aside. In an extra-large skillet melt butter over medium heat. Add mushrooms, onion and garlic; cook until mushrooms and onion are tender. Add corn and sage; cook for 2 minutes more. Remove from heat. Gently stir in toasted corn bread cubes. Transfer mixture to prepared pan.
3. In a medium bowl whisk tougher eggs, milk, salt and pepper. Pour egg mixture evenly over corn bread mixture. Press down lightly with a spatula to moisten all the corn bread.
4. Bake, covered, for 30 minutes. Uncover, bake for 20 to 30 minutes more or until pudding is browned and puffed and a knife inserted near the center comes out clean. Cool for 10 minutes before serving.
Bake: 50 minutes