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An Award Winning Recipe
Second Place
1996 Jones Dairy Farm B&B Recipe Contest
Ingredients:
1 small onion, finely chopped
1/4 tsp ground black pepper
3 cups shredded mozzarella cheese
2 1/2 cups skim milk
1/2 tsp ground cumin
1/8 tsp dry mustard
1/8 tsp ground black pepper
1 12 ounce packages Jones Roll Sausage
4 cups cornbread cubs, day old
10 large eggs
1 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp curry powder
4 Granny Smith apples, cored, thinly sliced
Pumpkin Sauce:
2 cups canned pumpkin
2 cups skim milk
1/4 cup packed brown sugar
Preheat oven to 350°. In a large skillet over medium-high heat,
sauté 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, skim milk, 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-milk 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.
Preparation Time: 40 minutes
Number of Servings: 12
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