Spicy Smoky Corn Pudding

with smoked Gouda and bacon

So what do you do with leftover cornbread? My kids both love it, but they will only eat it when it’s fresh. Of course it’s best when it’s fresh and hot, but it’s still good later! … especially when it’s grilled cornbread. I opened up the container that I stored it in and I could smell that smoky grilled taste all over again … ah! It made a wonderful breakfast.

But still I am only one person … and I tire of the same thing over and over … what if we just work a little bread pudding magic on it?

Spicy Smoky Corn Pudding

• 2 cups cubed cornbread (the pudding will have a smokier flavor if the cornbread was cooked on the grill)
• 3/4 cup milk
• 1 Tablespoon finely chopped jalapenos (more or less to taste … you can substitute other peppers for the jalapeno if you prefer)
• 3/4 cup corn (I thawed out some frozen corn, but you could use fresh corn)
• 1/4 cup smoked gouda cheese, cut into small cubes (or shredded)
• About 1 Tablespoon bacon, cooked crisp, and crumbled
• Chopped chives, basil, baby spinach, garlic scapes or other herbs of your choosing (about 1/2 cupful total? I just went out to my garden and started picking random things … my spinach is pathetic … only a few baby leaves to be had, but there are plenty of chives and basil and garlic!)
• 2 eggs

Directions:

1. Spray a small casserole dish or large oven-safe bowl with cooking spray, and put the cornbread in the bowl. Pour the milk over the bread and let it soak for 15 minutes, stirring a couple times to make sure all the bread gets soaked.
2. Sitr the jalapenos, corn, cheese, bacon, and herbs into the cornbread mixture.
3. In a small bowl, whisk the eggs until smooth, then fold them into the cornbread mixture.
4. Bake at 350 for 20 – 25 minutes or until the pudding is “set” (springs back when you touch it lightly right in the center). Let set for just a few minutes, then serve while it’s still hot.

This recipe was shared at Weekend Potluck.