This is a great recipe for Corn Pudding from Alton Brown. Since Easter is near I thought I'd post it here since it would sure go good with ham. This dish turns out best in a cast iron pan. But I needed to carry this pudding up a substantial flight of stairs so I made it in a baking dish.
Sweet Corn Bread Pudding
Recipe courtesy Alton Brown
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
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.
3 comments:
Oh! Thanks for posting that. I love AB and I love corn pudding. I think I will make it at my brother & sister-in-law's for Easter.
Love this one! However, I made a tiny substitution, to give it a Southwest flavor. Instead of rosemary, I add a dash of cayenne pepper and half of the small can of green chilies. It works for me!
That sounds brilliant. I love that idea. I'm thinking of doing a southwestern style turkey breast for a Christmas Party and that would be a great accompaniment.
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