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Sweet Corn Bread Pudding


Serving Size : 8

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 can creamed style sweet corn, (15-ounce)
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
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Heat oven to 350 degrees. 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.

Yield: 6 to 8 servings

Per serving: 361 Calories; 18g Fat (46% calories from fat); 10g Protein; 39g Carbohydrate; 97mg Cholesterol; 785mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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