Now matter how hard I try to restrain myself, when it comes to holidays I always make too much food.
The 4th of July is no exception. Since we typically have some sort of smoked meat on the 4th, usually of the pork variety, I feel compelled to make a big batch of cornbread to accompany it. (This is a good recipe if you need one.) Cornbread and pork are like peanut butter and jelly. They are good apart, but they are so much better together! Of course, since this is me we are talking about, I always have a lot left over. What is a cook to do?
May I suggest this recipe? This savory bread pudding is cheesy, creamy, and full of flavor. You can doll it up with any veggies you want, but onions, peppers, jalapenos, and garlic are always my favorite combination. I like my cornbread pudding spicy, so a dollop of cold sour cream helps keep the heat at bay. If you have extra cornbread give this a try … heck, you could even make the cornbread just for this!
Cornbread Pudding Serves 6
4 cups day old cornbread, cut into 1″ cubes
1 cup diced onion
1/4 cup diced red bell pepper
2 tablespoons minced jalapeno
1 clove garlic, minced
2 tablespoons butter
2 cups milk
Salt and pepper
1/2 cup shredded sharp cheddar cheese
Heat the oven to 350 F and spray a medium casserole dish with non-stick cooking spray.
In a skillet over medium heat melt the butter. Once it foams add the onion, pepper, jalapeno, and garlic. Cook until softened, about 5 minutes.
In a large bowl combine the cornbread and vegetables. Mix to distribute. Pour into the prepared pan.
In a small bowl whisk together the milk and eggs. Season with salt and pepper then pour over the cornbread mixture. Top with the shredded cheese.
Bake for 35 to 40 minutes, or until puffed and golden. Cool for five minutes before serving.