Recipe Background
You're going to need a bigger plate. With Sweet Corn Bread Pudding on the table, you'll just have to serve yourself a huge portion of this golden delight! With savory onions on the bottom and pillowy cheesy cornbread on top, Sweet Corn Bread Pudding pairs with just about every main course. Balancing sweet and savory and with just a touch of parmesan sharpness, you might be tempted to eat this straight from the skillet... which certainly solves the "need a bigger plate" problem!
You're going to need a bigger plate. With Sweet Corn Bread Pudding on the table, you'll just have to serve yourself a huge portion of this golden delight! With savory onions on the bottom and pillowy cheesy cornbread on top, Sweet Corn Bread Pudding pairs with just about every main course. Balancing sweet and savory and with just a touch of parmesan sharpness, you might be tempted to eat this straight from the skillet... which certainly solves the "need a bigger plate" problem!
Ingredients
- 1/2 onion diced fine
- 1 ounce of unsalted butter
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 (15-ounce) can cream-style sweet corn
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup yellow cornmeal whole grain and stone-ground
- 1/2 cup parmesan cheese shredded
- 1 teaspoon kosher salt
- ground black pepper to taste
- 2 cups French bread cubed
Directions
- Preheat the oven to 350 degrees F.
- In an oven-safe skillet over medium heat, add the onions, butter, thyme, and rosemary.
- Sauté until the onions are translucent, about 3 minutes.
- Combine the creamed corn, heavy cream, eggs, baking powder, cornmeal, parmesan, salt, and pepper in a large mixing bowl.
- Fold the French bread into the corn mixture.
- Pour the corn batter into the skillet on top of the sautéed onions.
- Bake until set, about 50 minutes.
- Cool slightly and serve.
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