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!

Larue