Anyone who reads this blog already knows that I use cornmeal in all kinds of dishes, not only for its sweet corn flavor and crunchy-chewy texture, but for its incredible versatility — and this smooth and creamy pudding takes full advantage of the versatility of both cornmeal and eggs to take care of almost any kind of bean or vegetable leftover that you might have on hand. Here I use my leftover refried beans to give it a zesty Mexican flair, but even if you don't have any leftovers on hand, this pudding works just as well with a good few handfuls of some sautéed peppers, mushrooms, potatoes, corn, or whatever you've got on hand. For a more savory version, add some of your favorite herbs or try using fresh grated Parmesan cheese or crumbled goat cheese for the topping.
|Egg and Cornmeal Pudding with Refried Beans|
|Recipe by Lisa Turner|
Published on June 26, 2007
Simple egg and cornmeal pudding with leftover refried beans