Curried Cornbread Pudding with
Sausage, Apples and Mozzarella


Pumpkin Sauce

  • 2 cups canned pumpkin
  • 1/4 cup packed brown sugar
  • 2 cups skim milk

Curried Cornbread Pudding

  • 1 small onion, finely chopped
  • 1 (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


  1. Pumpkin Sauce: Measure all the ingredients into a small saucepan, stir together and cook over medium heat until heated through.
  2. Heat oven to 350 degrees F.
  3. In a large skillet over medium-high heat, sauté the chopped onion and sausage until cooked through, about 3 minutes.
  4. Stir in 1/4 teaspoon black pepper, then remove from heat. Drain well.
  5. Curried Cornbread Pudding: 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.
  6. 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.
  7. 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.
  8. Bake uncovered for 25 minutes or until pudding is "set."
  9. Remove from oven and let sit 5 minutes before serving.
  10. For each serving: Run a knife around the edge of the muffin cups. Carefully remove 2 "bread puddings" and set on a plate.
  11. Serve warm with a pool of warm Pumpkin Sauce on the side.

Yield: 24 muffin cups (12 servings); 4 cups Pumpkin Sauce

Source: An Award Winning Recipe ... 1996 Jones Dairy Farm B&B Recipe Contest Winner. Featured on PBS-TV's Country Inn Cooking with Gail Greco - from The Inn at 410, Flagstaff, Arizona