Sunday, November 28, 2010

Conrbread Pudding

This recipe we based off of something from online that was a little more bland, but we spiced it up a bit.  I think it could stand to be a little more spiced, actually.  I can't find the recipe we based it off of though.  But it's a lot different from that original recipe.  The end result was hearty and pretty tasty. 

Set oven to 350 degrees.

Mix the following ingredients in a large bowl:
  •  Stick of butter, melted
  • 1 c cornmeal
  • 3 eggs, lightly beaten
  • 2 c buttermilk (we used 2 c regular milk + some lemon juice)
  • finely-chopped veggies, just whatever there was, which happened to be approximately:
- 1/2 red pepper
- small red onion
- 3/4 c black beans, drained
- 1/2 c corn, drained
  • 1 t baking soda 
  • 1/2 t salt
  • black pepper
  • some Boursin cheese, about 1/2 package

Pour into buttered skillets or baking pans (we used two large cast-iron skillets), but two 9" rounds would probably work as well.

Top with:
  • small can mild green chilies, drained
  • 1 c shredded extra sharp cheddar cheese

Bake for 45 min or until egg is set and cheese is golden brown.

3 comments:

kaci + tom said...

hearty and tasty, indeed. preggers approved!

Newt said...

Preggers approved. YESSSSSSS.

Boodle said...

I like your precise measurements. One-half package? It lets us pick whichever size package we want <3