Get the Recipe
If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread. Usually served as a side, this cornmeal-based pudding gets upgraded to a fantastic brunch dish with the addition of cheese and sausage, and one jalapeno for just a bit of spice.
You can take the base of this spoonbread and adjust it to your tastes. Try diced ham and Swiss cheese instead of sausage and cheddar. Or even broccoli and Parmesan if you're feeding a vegetarian or two. Any leftovers you may have can be happily reheated and served with a quick green salad for a light lunch the next day.