Photo by Regina Charboneau
If you are having a smaller crowd, these individual servings of cornbread pudding stuffed with greens make an impressive presentation.
Makes 8 servings
• 1/4 lb. butter
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup diced red pepper
• 2 tbls. garlic
• 1/8 teas. sage
• 1/8 teas. basil
• 1/2 teas. black pepper
• 1/8 teas. crushed red pepper
• 3 cups crumbled cornbread
• 1 cup cream
• 4 eggs
• 2 cups cooked, chopped mustard greens
You will need 8 buttered Pyrex custard cups and a baking dish. Preheat oven to 350 degrees F.
In large sauté pan melt butter, add onion, celery, and bell pepper and cook until soft.
Add garlic, sage, basil, black pepper, and crushed red pepper. Cook for one minute more.
Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Add in cream.
In small bowl beat eggs well before adding to cornbread mixture. Stir eggs in and make sure mixture is well mixed.
Fill buttered baking dishes half full with corn pudding mixture, then put two tablespoons of cooked chopped mustard greens. Add more corn pudding mixture, but do not fill to the top.
Place in baking dish with 1/2 inch of water, cover with foil, and bake at 350 degrees F for 50 to 60 minutes. Should be firm to the touch in the middle of each dish.
Turn out for individual servings. These may be made ahead and re-heated.
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