Corn Bread Pudding baked in a skillet

By á-47

Ingredients

• 4 Tbsp. butter
• 4 cups fresh corn kernels
• 1 small onion, chopped
• 3 eggs
• 1 pint half-and-half
• 1 Tbsp. Dijon mustard
• 1 tea. finely chopped fresh thyme
• salt and pepper
• One 1 lb. loaf stale country bread, crust discarded and bread cut into 3/4" cubes
• 2 cups (8 oz) shredded cheddar cheese

Preparation

Step 1

Preheat oven to 350 degrees.

In a large skillet, melt the butter. Add the corn and onion and cook, stirring, until golden, about 4 minutes.

In a large bowl, whisk together the eggs, half-and-half, mustard, thyme, 1 tea. salt and 1/2 tea. pepper. Stir in the corn-onion mixture; reserve the skillet.

Place half of the bread in an even layer in the skillet. Pour in half of the creamy corn mixture. Sprinkle 1 cup cheddar on top. Repeat the layering with the remaining bread, creamy corn mixture and cheddar. Transfer to the oven and bake until golden and the cheese is melted, about 25 minutes.