Sweet Corn Bread Pudding

By MarieR

Ingredients

• 1/2 medium onion diced, fine
• 1 ounce butter, unsalted
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 can can (15-ounces) creamed corn
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1 teaspoon kosher salt
• black pepper
• 2 cups french bread cubed
• 1/2 cup Parmesan cheese shredded

Details

Servings 6

Preparation

Step 1

Yield: 6 to 8 servings
Prep Time: 55 minutes; Cook Time: 40 minutes
Pre-heat oven to 350 degrees F.
On stovetop: 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 the skillet, right on top of the onion mixture.
Bake 50 minutes, or until set. Cool slightly before serving.