Curried cornbread pudding with sausage, apples and mozzarella recipe

Curried Cornbread Pudding with Sausage, Apples and Mozzarella recipe

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Recipe intro

In this delectable recipe for Curried Cornbread Pudding with Sausage, Apples, and Mozzarella, the flavors of sweet and savory come together in perfect harmony. The dish combines the warmth of cornbread with the spiciness of curry, complemented by the richness of sausage, the sweetness of apples, and the gooeyness of mozzarella cheese. This unique twist on traditional cornbread pudding is a delightful fusion of flavors that will surely impress your taste buds.

Keywords: curried cornbread pudding, sausage, apples, mozzarella, fusion flavors.

Curried cornbread pudding with sausage, apples and mozzarella recipe details

Curried cornbread pudding with sausage, apples and mozzarella recipe, recipe Rating: 4.8
Number of votes:142

Ingredients for Pudding:

1 small onion, finely chopped

One 12-ounce package Jones All Natural Roll Sausage

1/4 teaspoon ground black pepper

4 cups day-old cornbread cubes

3 cups shredded part-skim Mozzarella cheese

10 large eggs

2-1/2 cups skim milk

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/8 teaspoon dry mustard

1/4 teaspoon curry powder

1/8 teaspoon ground black pepper

4 Granny Smith apples, cored and thinly sliced

Pumpkin sauce

Ingredients for Pumpkin Sauce:

2 cups canned pumpkin

1/4 cup packed brown sugar

2 cups skim milk

Instructions:

An Award-Winning Recipe …. 1996 Jones Dairy Farm B&B Recipe Contest Winner. Featured on PBS-TV’s Country Inn Cooking with Gail Greco

Measure all of the sauce ingredients into a small saucepan, stir together and cook over medium heat until heated through. Serve warm with curried cornbread pudding.

Makes:4 cups sauce

Preheat oven to 350 degrees. In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes. Stir in 1/4 teaspoon black pepper, then remove from heat. Drain well.

Spray muffin cups with non-stick cooking spray. Divide the cornbread cubes evenly among the 24 muffins cups. Next, layer the sausage, then the cheese. Set aside.

In a medium bowl, mix the eggs, skim milk, coriander, cumin, ginger, dry mustard, curry powder and 1/8 teaspoon ground black pepper. Beat for 5 minutes. Pour about 1/4 cup of the egg-milk mixture into each muffin cup. Top each muffin cup with 3 to 5 apples slices arranged in a pinwheel.

Bake uncovered for 25 minutes or until pudding is “set”. Remove from oven and let sit 5 minutes before serving. For each serving: Run a knife around the edge of the muffin cups. Carefully remove 2 “bread puddings” and set on a plate. Serve warm with a pool of Pumpkin sauce on the side.

Makes: 24 muffin cups = 12 servings