Instructions

1. Grease a baking pan with butter or shortening to prevent the pudding from sticking to it.

2. Cut your cornbread into small cubes. Place the cubes into the baking pan.

3. Place a few spoonfuls of aromatic and spicy vegetables such as diced onions, chili peppers or green peppers into a pan with butter. Saute them over low heat for about 20 minutes or until soft. Put the vegetables aside. Skip the veggies if making a sweet version.

4. Chop two or three spoonfuls of fresh herbs such as thyme, parsley or rosemary to add additional seasoning to the cornbread. Skip this step if making a sweet pudding.

5. Spoon the sauteed vegetables and chopped fresh herbs over the cornbread cubes. Add shredded cheese over the cubes, if desired. Alternatively, for a sweet version, skip the veggies, herbs and cheese.

6. Whisk together some heavy cream, eggs and seasonings such as salt, pepper, coriander or cumin in a bowl to create the bread pudding custard. Alternatively, If making a sweet pudding, replace the seasonings with sugar, honey or maple syrup to add the sweetness to the custard. Add a spoonful of cinnamon or nutmeg to add spice to the pudding.

7. Pour the custard mixture over the cornbread pieces and other ingredients. Allow it to sit for at least 10 minutes so that the bread absorbs the liquid.

8. Bake the cornbread pudding at 350 degrees Fahrenheit for about 40 minutes or until the custard sets completely. You can test it by poking it with a fork. If the fork comes out clean, it's done; otherwise, continue to bake it, checking it every five minutes until it sets. Serve the cornbread pudding while it's still warm.