The Dining Room
Your recipe of the month January 2009
. . .
Sweet Corn Bread Pudding
4 cups cubed corn bread
2 cups sweet corn
1 diced red pepper
1 bunch scallions
8 oz grated cheddar or jack cheese
2 1/2 cups buttermilk
2 tsp cumin
2 tsp salt
In a large bowl combine first five ingredients.
In a separate bowl whisk together eggs,
buttermilk, cumin and salt.
Pour eggs over cornbread mixture and gently
stir. Pour into buttered 9X13 baking pan.
Bake in 350 degree oven for one hour.
209 N. Main Street, Monticello, WI