With just two of us, a batch of cornbread makes too much to eat before going stale. I repurposed leftover cornbread for a savory breakfast or brunch pudding perfect for a Saturday or Sunday morning when I had extra time.
Four leftover cornbread muffins work perfectly here. Ground pork, mild Italian sausage or pork breakfast sausage — whatever happens to be in the refrigerator — work well in this recipe.
Cornbread Pudding with Ground Pork and Black Beans
- 8 ounces ground pork
- 1/2 tsp crushed red pepper
- Nonstick cooking spray
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 ounces) diced green chiles, drained
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 cups cornbread, coarsely crumbled
- 6-8 oz Pepper Jack Cheese, shredded
- 4 large eggs
- 4 egg whites
- 1/2 cup skim milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Maldons sea salt flakes or your favorite finishing salt (optional)
- Fresh cilantro leaves torn from their stems for serving (optional)
- Hot sauce, for serving (optional)
- Preheat oven to 375 F. Break up the ground pork and a nonstick skillet and brown with the crushed red pepper until cooked through. Drain meat on a plate lined with paper towel.
- Gently mix together the cornbread, green onions, garlic, chiles, cheese, and ground meat in a large bowl. Beat the eggs, egg whites, and milk in a medium size bowl. Pour the egg and milk into the large bowl of the cornbread mixture and gently toss until all of the liquid absorbs.
- Spray the interior of a 9-inch spring form pan with cooking oil spray. Pour the wet cornbread mixture into the pan and smooth the top surface with a soft spatula.
- Cover the pan with a sheet of aluminum foil and place the pan onto the middle rack of the preheated oven. Bake for 20 minutes. Remove the aluminum foil and bake for another 20 minutes.
- Remove the pudding from the oven when the top turns a golden brown and the interior temperature is around 160°F. Allow the pudding to cool for five minutes before releasing the edges of the springform pan.
- Serve with Maldons sea salt, a garnish of cilantro leaves and your favorite hot sauce.