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SWEET CORN BREAD PUDDING
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1
/2 onion, diced fine
ounce unsalted butter
/2 teaspoon thyme
/2 teaspoon rosemary
fifteen ounce can creamed style sweet corn
cup heavy cream
eggs
teaspoon baking powder
/2 cup yellow cornmeal, whole grain, stone ground
/2 cup shredded parmesan cheese
teaspoon kosher salt
Ground black pepper to taste
2
cups French bread, cubed
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) Heat oven to 350 degrees.
) Sweat onions with butter and herbs in a oven safe skillet until translucent.
) Combine corn, cream, eggs, baking powder, corn meal, parmesan, salt, and pepper in a
large mixing bowl.
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) 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: 6−8 servings
SWEET CORN BREAD PUDDING
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