The Inn at 410

Flagstaff, Arizona

Specialty Recipe

Curried Cornbread Pudding
with Sausage, Apples and Mozzarella

An Award-Winning Recipe .... 1996 Jones Dairy Farm B&B Recipe Contest Winner. Featured on PBS-TV's Country Inn Cooking with Gail Greco

Ingredients for Pudding:

1 small onion, finely chopped

One 12-ounce package Jones All Natural Roll Sausage

1/4 teaspoon ground black pepper

4 cups day-old cornbread cubes

3 cups shredded part-skim Mozzarella cheese

10 large eggs

2-1/2 cups skim milk

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/8 teaspoon dry mustard

1/4 teaspoon curry powder

1/8 teaspoon ground black pepper

4 Granny Smith apples, cored and thinly sliced

Pumpkin sauce

Ingredients for Pumpkin Sauce:

2 cups canned pumpkin

1/4 cup packed brown sugar

2 cups skim milk

Measure all of the sauce ingredients into a small saucepan, stir together and cook over medium heat until heated through. Serve warm with curried cornbread pudding.

Makes: 4 cups sauce

Preheat oven to 350 degrees. In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes. Stir in 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 muffins 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 about 1/4 cup of the egg-milk mixture into each muffin cup. Top each muffin cup with 3 to 5 apples 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. For each serving: Run a knife around the edge of the muffin cups. Carefully remove 2 "bread puddings" and set on a plate. Serve warm with a pool of Pumpkin sauce on the side.

Makes: 24 muffin cups = 12 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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