Monday, June 9, 2014

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding
Serves: 6 – 8
Difficulty level: Easy
Sweet Corn Bread Pudding 
Hands down – my favorite corn bread to serve with Vegetarian Chile.  Well, any Chile really but with vegetarian I wanted some additional wonderfulness. This is also great for the holidays as substitute stuffing for your Thanksgiving turkey or accompanies ham.  If you wanted to add meat – chorizo or sausage would make a terrific addition. You simply cannot go wrong….Give a try and let me know your modifications.
  • ½ onion, finely diced
  • 2 Tb unsalted butter
  • ½ tsp thyme
  • ½ tsp rosemary
  • 1 15 oz can creamed sweet style corn
  • 1 C heavy cream
  • 2 eggs, lightly beaten
  • 1 tsp baking powder
  • ½ C yellow corn meal, whole grain, stone ground
  • ½ C shredded Parmesan cheese
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 3 C cubed French bread, without crusts
  • Garnish option: hot sauce

Heat oven to 350 degree F.

Sweat onion with butter and herbs in an oven safe skillet over low-medium heat until translucent. I love making this in a 12” cast iron skillet.

Combine corn, cream, eggs, baking powder, corn meal, Parmesan, salt and pepper in a bowl.  Add cubed French bread and fold to combine. 
All the ingredients together
Pour into skillet, right on top of the onion mixture. Bake 45-50 minutes, or until set. Cool slightly and serve.
In the cast iron skillet and ready to cook
Ready to eat
If looking for some additional heat – drizzle a bit of hot sauce over top just before serving. It freezes beautifully.  Enjoy!
With a little hot sauce to give it some zing!


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