Sweet Corn Bread Pudding
Even though this is called a pudding it is more of a cornbread dressing to be served as a side dish.
- ½ onion, diced fine
- 1 ounce unsalted butter
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 (15oz) can creamed style sweet corn
- 1 (15oz) can sweet corn
- 1 cup non-fat Half and Half
- 1 teaspoon baking powder
- ½ cup yellow cornmeal, whole grain, stone ground
- ½ cup shredded Parmesan
- 1 teaspoon kosher salt
- Ground black pepper
cups cubed French or
DirectionsHeat oven to 350 degrees F.
Spray a muffin pan
Sweat onions with butter and herbs in a 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.
Empty the skillet into the bowl and mix well with the batter/bread mixture.
Bake for about 50 minutes or until set.
Cool slightly before serving.