Cornbread Pudding
Serves: 6
Ingredients
4 1/2 cups cubed Moist Cornbread (see page 109) or other cornbread (see note)
1 tablespoon unsalted butter
1 cup thinly sliced yellow onions (about H large onion)
3/4 cup grated dry Jack cheese, cheddar, or Cougar Gold cheddar (see Resources, page 158)
2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme leaves
2 cups heavy cream
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Position a rack in the center of the oven and preheat to 350°F.
Put the cubed cornbread in a buttered 10- or 12-inch cast iron skillet. Set aside. Heat the butter in another skillet over low heat, add the onions, and cook very slowly, stirring occasionally, until soft and golden brown, at least 20 minutes. Remove from the heat. Scatter the onions, cheese, parsley, rosemary, and thyme over the cornbread cubes. Whisk the heavy cream and eggs with the salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes to allow the cornbread to absorb some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
Note: To save time, you can substitute cornbread made from a mix for our Moist Cornbread. Just be sure to let the cornbread cool completely before cutting it into cubes. For a more custard-like version of the pudding, increase the heavy cream to 3 cups, and use 4 eggs.
4 1/2 cups cubed Moist Cornbread (see page 109) or other cornbread (see note)
1 tablespoon unsalted butter
1 cup thinly sliced yellow onions (about H large onion)
3/4 cup grated dry Jack cheese, cheddar, or Cougar Gold cheddar (see Resources, page 158)
2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme leaves
2 cups heavy cream
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Position a rack in the center of the oven and preheat to 350°F.
Put the cubed cornbread in a buttered 10- or 12-inch cast iron skillet. Set aside. Heat the butter in another skillet over low heat, add the onions, and cook very slowly, stirring occasionally, until soft and golden brown, at least 20 minutes. Remove from the heat. Scatter the onions, cheese, parsley, rosemary, and thyme over the cornbread cubes. Whisk the heavy cream and eggs with the salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes to allow the cornbread to absorb some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
Note: To save time, you can substitute cornbread made from a mix for our Moist Cornbread. Just be sure to let the cornbread cool completely before cutting it into cubes. For a more custard-like version of the pudding, increase the heavy cream to 3 cups, and use 4 eggs.
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