Corn Bread Pudding

Submitted by: David Oleynik
Modified Alton Brown recipe

Serves: 6
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Ingredients

* 1/4 onion, diced fine
* 1 tbsp unsalted butter
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 3 ears cooked and shucked corn
* 1/2 can evaporated milk
* 1 egg
* 1/2 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 tbsp sugar
* 1 teaspoon kosher salt
* Ground black pepper
* 1 cup cubed French bread

Method

Heat oven to 350 degrees F.

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.

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