These individual corn puddings freeze well, so they can simply be reheated on Thanksgiving Day. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Ingredients
For the greens:
- 3 slices thick smoked bacon
- ½ cup diced onion
- 1 pound cleaned, cut mustard greens (collards may be used but will take longer to cook)
- 2 cups chicken stock or ham stock
- 1 teaspoon crushed red pepper
- Salt to taste
For the pudding:
- ¼ pound butter
- 1 cup diced onion
- 1 cup diced celery
- ½ cup diced red pepper
- 2 tablespoons garlic
- 2 teaspoons rubbed sage
- 1 teaspoon basil
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
- 3 cups crumbled cornbread
- 1 cup cream
- 4 eggs
- Nutritional Information
Nutritional analysis per serving (8 servings)
521 calories; 35 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 13 grams protein; 200 milligrams cholesterol; 675 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
Make the greens:
- In a large cast-iron skillet or Dutch oven over medium heat, add the bacon and cook for 3 minutes before adding onions. Cook for 12 minutes until bacon and onions are browned. Add the greens and stir well. Then add 2 cups water and the stock and crushed red pepper. Cook over medium-high heat, stirring on occasionally, until water is down to about a cup and stems are tender. Adjust salt. Drain well, then chop greens.
Make the pudding:
- Heat oven to 350 degrees. Melt butter in a large sauté pan over medium heat. Add the onion, celery and diced red pepper, and cook until soft. Add the garlic, sage, basil, black pepper and crushed red pepper. Cook for 1 minute more. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Stir in cream. In a small bowl, beat the eggs well, then add to cornbread mixture and mix well.
- Fill 8 buttered 6-ounce glass custard cups halfway with the cornbread mixture. Spoon in 2 tablespoons of the chopped mustard greens. Add more cornbread mixture, but do not fill to the top. Place the cups in a 9-by 12-inch baking dish, and carefully add water to about a half-inch. Cover with foil and bake for 50 to 60 minutes. The pudding should be firm to the touch in the middle of each dish. While it is still hot, turn out each pudding and serve. Or wrap well in plastic wrap and freeze. Allow to thaw in the refrigerator and reheat before serving.
2 hours
Dining and Cooking