Corn Pudding Extravaganza

I was inspired by a recipe that treated this as a side. Since I already have a spectacular corn pudding of sorts located here or here, I at first was about to go on by, but the use of cornbread intrigued me, and well, add some meat and you have a meal.

You should understand that this recipe can be altered in many ways to make it your own or to fit the time of year.

So explore and let me know of your great adjustments!

INGREDIENTS:

• 1/2 C each of chopped onions, celery, sweet red pepper, mushrooms. 
• 3 Hatch chiles or Anaheim, or Poblano, roasted, peeled and seeded, chopped
• 1 lb of kielbasa or other sausage of your choice, sliced into bite-size rounds.
• 2 cloves garlic
• salt, pepper, red pepper flakes
• 6 eggs
• 3 c cornbread (homemade please) crumbled
• 1 1/2 c cream

INSTRUCTIONS: 

1. Saute the onions, celery, sweet pepper and mushrooms in about 2 tbsp of olive oil until softened and translucent. 
2. Add the garlic, grated and stir in, just letting it become fragrant.
3. Add the chiles and kielbasa and toss gently. 
4. Cover and set aside.
5. Put the eggs in a large bowl and whisk until mixed. Pour in the cream and then add the cornbread, stirring until the cornbread is soaked. 
6. Add salt, pepper and about 1 tsp red pepper flakes
7. Add the sauteed vegetables.
8. Butter a 8 x 11 or so casserole dish.
9. Pour in the pudding mixture.
10. Place in a pre-heated 375 oven in a water bath, covered with foil,  for about 60 minutes, or until set. Take the foil off in the last 10 minutes or so if you want to brown the top a bit. 

SERVES: 6

NOTES: In addition to switching out for other vegetables (asparagus, broccoli, etc), consider adding about 1 1/2 c of grated cheese to the batter before baking. Breakfast sausage would work with this, as would Italian sausage, bacon, ham, etc. I would prefer to spicy meat rather than not for this. 

SOURCE: Inspired by Cooking NYTimes