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Sweet Corn Bread Pudding
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 6
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- 1/2 onion, diced fine
- 2 tablespoons unsalted butter
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 (15-ounce) can creamed-style sweet corn
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 cup stone-ground yellow cornmeal, whole grain
- 1/2 cup shredded Parmesan
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups cubed French bread
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 6
Procedure
- Heat oven to 350ºF.
- Sweat onions with butter and herbs in an oven-safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake until set, approximately 50 minutes. Cool slightly before serving.
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