Etta's Cornbread Pudding
- Ready In:
- 2hrs 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Cornbread
- 1 cup all-purpose flour
- 3⁄4 cup medium-ground yellow cornmeal
- 1⁄2 cup grated monterey jack pepper cheese (1 1/2 ounces)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 3 tablespoons honey
- 1⁄4 cup unsalted butter, melted (plus a little more for buttering the pan)
-
Pudding
- 1 tablespoon unsalted butter (plus a little more for buttering the pan)
- 1 cup thinly sliced onion (about 1/2 large)
- 3⁄4 cup grated dry monterey jack cheese
- 2 teaspoons chopped fresh flat leaf parsley
- 1⁄2 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon chopped fresh thyme
- 2 1⁄4 cups heavy cream
- 4 large eggs
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- The cornbread: preheat oven to 425°; butter an 8-inch square baking dish.
- In a bowl, combine flour, cornmeal, cheese, baking powder, and salt.
- In a mixing bowl, whisk the eggs, milk, and honey together.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Add in the melted butter and stir into the mixture.
- Pour into prepared pan and bake until a toothpick comes out clean, 15-20 minutes.
- When cool enough to handle, cut into 1-inch cubes; should have about 8 cups cornbread cubes, but you will only need 1/3 of the cornbread cubes (2 2/3 cups) for this recipe.
- Make the pudding: decrease oven temperature to 350°.
- Put the 2 2/3 cups cornbread cubes in a buttered 8-inch square baking dish; set aside.
- Heat 1 tablespoon butter in a saute pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally.
- Remove from the heat; scatter the onions, cheese, and herbs over the cornbread cubes.
- Whisk the cream, eggs, salt, and pepper together in a bowl; pour over the cornbread cubes.
- Let sit for 10 minutes so the cornbread absorbs some of the custard.
- Bake until set and golden, about 40 minutes.
- Serve hot.
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