Cornbread and Bean Pudding

By khoglan1

Ingredients

• 4 cups day-old (or more) cornbread, crumbled
• 4 eggs
• 3/4 cup sour cream
• 1 1/2 cups arugula, tightly packed
• 1 16-ounce can cannellini beans, drained
• Salt and pepper to taste
• This dish is very forgiving; you can easily substitute slices of bread (crusts removed, cubed) for the cornbread, spinach or any other green you like for the arugula, and any kind of beans for the cannellinis.

Preparation

Step 1

Preheat oven to 350. Grease an 8 X8 square pan. In a medium bowl, combine cornbread cubes, eggs, sour cream, arugula, and beans. Thoroughly combine. Pour into pan. Bake until set, about 30 minutes. Serve garnished with avocado slices and grated cheddar cheese, if you like.