Corn Bread Pudding
Corn Bread Pudding
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 1 tablespoon butter
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1/4 cup red onion, small dice
- 1/4 cup red bell pepper, fine dice
- 2 celery stalks, fine dice
- 1 jalapeno, minced
- 1 garlic clove, minced
- 4 eggs
- 2 cups heavy cream
- salt and pepper
- 1 teaspoon Horseradish Maple Mustard
- 4 cups day-old cornbread
Directions
- Preheat oven to 350 degrees. Heat Fustini's Sage and Wild Mushroom olive oil over moderate in a large skillet and add the onion. Cook onion several minutes stirring frequently. Add bell pepper, celery and jalapeno and cook another few minutes. Add garlic and cook 30 seconds. Remove from heat and let cool.
- Combine eggs and heavy cream in a large bowl and whisk. Season with salt and pepper and add mustard. Cut cornbread into bite-size pieces and place it into a large baking dish. Pour mixture over top and place it into a preheated oven. Bake until fully set - 20 to 40 minutes. Remove from oven, cut into squares and serve immediately.
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