CORN BREAD PUDDING
Makes 8-12 servings
1/2 onion, finely diced
2 tablespoons unsalted butter
1/2 teaspoon finely diced thyme
1/2 teaspoon finely diced rosemary
1 (15 ounce) can creamed style sweet corn
1 (11 ounce) can sweet corn niblets
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
¾ teaspoon salt (or to taste)
ground black pepper to taste
2 cups cubed french bread
1. Sweat onions with butter and herbs until translucent; cool to room temperature.
2. Preheat oven to 350º F.
3. Combine corns, cream, eggs, baking powder, cornmeal, parmesan, salt, and pepper in a large mixing bowl. Add onions/herbs and mix. Add cubed bread and fold to combine.
4. Spread mixture into a 9” x 13” glass baking dish. Bake for 45 minutes, or until set. Cool slightly before serving.
adapted from Alton Brown
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