FOOD

Cornbread Bread Pudding

Not sure what to do with leftover cornbread? Try this rich, savory skillet bread pudding.

FOOD

Cornbread Bread Pudding

Not sure what to do with leftover cornbread? Try this rich, savory skillet bread pudding.

Ingredients

Cornbread

  • 1 cup unbleached all-purpose flour
  • 1 cup medium ground cornmeal
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 cup milk
  • 1 egg
  • 1 stick butter, melted

Cornbread Pudding

  • 1/2 cup white onion, diced
  • 2 sprigs of rosemary, leaves removed and chopped
  • 2 sprigs of thyme, leaves removed
  • 2 sage leaves, finely chopped
  • 1 cup frozen corn
  • 3 eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons raw honey

Steps

Cornbread

  1. Bake the cornbread one day in advance.
  2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt.
  3. Then add the milk, egg and the stick of melted butter and combine.
  4. Pour into a buttered baking dish, and bake in a 375°F oven until toothpick comes out clean.
  5. Allow to cool, then cut into bite-sized cubes. Spread out on a large baking sheet and let sit out on the counter overnight to dry out.

Cornbread Pudding

  1. In a small skillet, heat olive oil, and sauté the diced onion until softened.
  2. Add the chopped herbs and cook until fragrant.
  3. Add the frozen corn and cook for about 5 more minutes until warmed through.
  4. Fill the casserole dish with the corn and cornbread mixture.
  5. In a separate large bowl, whisk the eggs, milk, cream and honey.
  6. Pour the egg and cream batter over the cornbread, pressing down some of the pieces.
  7. Place a lid over the casserole dish and let sit for at least 30 minutes for the bread to absorb the liquid.
  8. Bake in the oven at 350°F for 50-60 minutes, or until the bread puffs up.
  9. Remove the lid, turn the heat to 425°F, and cook for another 10 minutes to brown the top. Allow to cool slightly, then serve!