Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Kwanzaa: Curried Cornbread Pudding




Source of Recipe


foodgeeks.com


List of Ingredients




1 sm. red onion, finely chopped
1/4 tsp. freshly ground black pepper
3 cups shredded mozzarella cheese
2-1/2 cups half and half
1/2 tsp. ground cumin
1/8 tsp. dry mustard
1/8 tsp. freshly ground black pepper
1 pkg. (12 oz.) mild Roll Sausage
4 cups cornbread cubs, day old
10 lg. eggs brown eggs
1 tsp. ground coriander
1/4 tsp. freshly ground ginger
1/4 tsp. curry powder
4 lg. Granny Smith apples, cored, thinly sliced


Pumpkin Sauce:
2 cups canned pumpkin
2 cups half & half
1/4 cup packed dark brown sugar


Recipe




Preheat oven to 350°F.
In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes. Stir in the 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 muffin cups. Next, layer the sausage, then the cheese. Set aside.
In a medium bowl, mix the eggs, half & half, coriander, cumin, ginger, dry mustard, curry powder and 1/8 teaspoon ground black pepper. Beat for 5 minutes.



Pour 1/4 cup of the egg-half & half mixture into each muffin cup. Top each muffin cup with 3 apple 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.
Meanwhile, measure the pumpkin sauce ingredients into a small saucepan, stir together and cook over medium until heated through.

Run a knife around the edge of the muffin cups. For each serving, carefully remove 2 "puddings" and set on a plate. Serve warm in a pool of Pumpkin Sauce.


SERVES 12