Curried Cornbread Pudding Recipe

Name: Curried Cornbread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sm. red onion, finely chopped; 1/4 tsp. freshly ground black pepper; 3 cups shredded mozzarella cheese; 2-1/2 cup 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; 2 cups canned pumpkin; 2 cups half & half; 1/4 cup packed dark brown sugar

Servings: persons

1 sm. red onion, finely chopped
1/4 tsp. freshly ground black pepper
3 cups shredded mozzarella cheese
2-1/2 cup 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
2 cups canned pumpkin
2 cups half & half
1/4 cup packed dark brown sugar

1
["Preheat oven to 350F.", "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."]

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sm. red onion, finely chopped, 1/4 tsp. freshly ground black pepper, 3 cups shredded mozzarella cheese, 2-1/2 cup half and half, and more.

Yes, Curried Cornbread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Cornbread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions