sweet cornbread pudding

8:02 PM

Hi everyone! Today I have a really tasty (and pretty) recipe for you all, sweet cornbread pudding! Though its got "sweet" and "pudding" in the name, it's not a dessert. It's a savory side dish that goes perfectly with chili! I actually made pumpkin chili (recipe coming soon) to go along with it to celebrate the beginning of fall. Both were delicious together! 

 I usually make cornbread muffins (I'll post that recipe someday) but I was really craving this dish. It is actually an SPU Community Kitchen recipe. I tried it for the first about half a year ago and fell in love right away (along with the 20 other people who tried). Made in an iron skillet, this cornbread pudding has a beautiful rustic look to it. It tastes just as pretty as it looks too. It's rich, decadent, cheesy and sweet.


This side dish is a little more calorie-dense than other cornbreads, but a little goes a long way! You only really need a spoonful or two to be satisfied. It's very rich. Especially if eaten alongside another calorie dense food, such as chili. All in all, it's perfect comfort food for fall!

The recipe also calls for thyme and rosemary. If you're anything like me, who hates rosemary, you can definitely omit it. You can omit the thyme as well, if those herbs aren't your thing, and replace them with whatever you like. I think the herbs add a bit more flavor though that really compliments the flavors of the corn.


This sweet cornbread pudding is best served a few minutes after it comes out of the oven. It's good the next day too, but I wouldn't say it's a make-ahead type of food. Anything that's supposed to be a warm side dish is usually best eaten the day of ;) Anywho, I don't know what else to say (my mind is a little blank right now), so I'll let you go! I hope you guys give this recipe a try at your next chili dinner! Enjoy! :)




Sweet Corn Bread Pudding
Ingredients:
  • ½ onion, diced finely
  • 2 Tablespoons unsalted butter
  • ½ teaspoon dried thyme (or 1 teaspoon fresh), or more to taste
  • ½ teaspoon dried rosemary (or 1 teaspoon fresh), or more to taste
  • One 15-ounce can cream style sweet corn
  • 1 cup heavy whipping cream
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ cup yellow whole grain cornmeal, stone ground
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 packed cups of cubed French bread
Directions:
  • Sweat the diced onion with the butter and herbs at a very low heat in a 12-inch oven-safe cast-iron skillet (or pan) until translucent.
  • Preheat oven to 350o F.
  • 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 45-50 minutes, or until set. Cool slightly before serving.

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