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Savory Cornbread Pudding with Bacon, Leeks and Sage

Serves: Makes 8 to 10 servings

Ingredients:

  • 2 leeks (white parts only), halved and thinly sliced
  • 1½ cups bacon, cut into 1-inch pieces
  • 4 cups cornbread, cut into bite-sized pieces
  • 8 to 10 sage leaves, chopped
  • 1 rosemary sprig, leaves removed and chopped
  • 6 eggs
  • 1½ cups whole milk
  • ½ cup cream
  • 1 tsp dried mustard
  • 1 tsp kosher salt
  • 2 cups shredded cheddar cheese (or a combination of your favorite strong cheeses)
  • Zest of 1 lemon


Procedures:

Aromatic, salty and decadent, this cornbread pudding makes feeding a crowd a cinch. Combine all ingredients up to 24 hours before baking (and refrigerate) then pop into the oven and hour before serving. The flavors of cooked custard, cheese and bread will waft through your home making this recipe the talk of dinner.

Place the leeks and bacon into a medium-sized sauté pan and cook over medium heat for about 10 minutes. Set aside.

Meanwhile, preheat the oven to 350°F.

Place the cornbread into a greased 9- x 12-inch baking dish. Evenly distribute the cooked bacon and leeks over the cornbread.

Crack the eggs into a medium-sized bowl. Lightly beat the eggs. Add the milk and cream and continue to beat.

Add the mustard, salt, herbs, lemon zest and cheese into the custard. Stir well. Pour the custard over the bread mixture and mix well.

Bake for 50 to 60 minutes or until the eggs are cooked through.

by Rebecca White, A Pleasant Little Kitchen

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