CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
ETTA'S CORNBREAD PUDDING
In Tom Douglas' Seattle Kitchen'; the recipe uses the nuttier and tangier dry Jack cheese, not regular Jack cheese.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 755.3, Fat 57, SaturatedFat 33.7, Cholesterol 385.8, Sodium 997.4, Carbohydrate 44.3, Fiber 2.1, Sugar 10.5, Protein 19
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