Corn Bread Pudding
Corn pudding is a must-have side dish for Thanksgiving in our house, especially when the grown kids come in for the holiday. The difficulty is that our tastes differ. Some of us like a custardy texture; others prefer their corn pudding more firm, like a Yorkshire pudding. Then there’s the variation that uses a corn muffin mix and is very good, but a little on the too-sweet side.
Here’s a recipe that blends corn pudding with bread pudding, baked in an iron skillet.
½ large sweet onion, diced fine
2 tablespoons butter
½ teaspoon each fresh rosemary and thyme
1 can cream-style corn (about 15 ounces)
1 cup heavy cream
2 eggs, lightly beaten
1 teaspoon baking powder
½ cup yellow cornmeal
½ cup shredded Parmesan cheese
1 teaspoon kosher salt
2 cups French bread cubes
Equipment: Natural gas stovetop and oven
Large iron skillet
Servings: 6
Preheat oven to 350 degrees.
Melt the butter in the skillet over medium low heat. Add the onions and herbs and cook until the onions are translucent.
Mix together the corn, cream, eggs, baking powder, cornmeal, cheese, and salt. Add the bread cubes and mix lightly to combine well. Pour this mixture into the skillet on top of the onion mixture.
Bake for 50 minutes or until a knife inserted into the center comes out clean. Let sit for 5 minutes before serving.