Skip to content

Sweet Corn Bread Pudding

by Ben on May 11th, 2010

This has been used a number of times, originally for Thanksgiving. It is good for Turkey Day, brunch or for a vegetarian dinner. 

Ingredients

  • 1/2 onion, diced fine
  • 1-ounce unsalted butter
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 (15-ounce) can creamed style sweet corn
  • 1 cup heavy cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 cup yellow cornmeal, whole grain, stone ground
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon kosher salt
  • Ground black pepper to taste
  • 2 cups French bread, cubed

Notes

Heat oven to 350 degrees. 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 50 minutes, or until set. Cool slightly before serving.

Used 2006 Thanksgiving as a veggie side

From → Brunch, Thanksgiving

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS