CORN-ONION PUDDING
Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.
Provided by USA WEEKEND Jean Carper
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
- Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
- Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
- Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g
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.
FRENCH ONION BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
SWEET CORN BREAD PUDDING
Provided by Alton Brown
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
- 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 50 minutes, or until set. Cool slightly before serving.
ONION BREAD PUDDING
Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.
Provided by yooper
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
- Toss in the onions, cover and steam over low heat for 15 minutes.
- Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
- Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
- Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
- Discard the garlic.
- Toss the bread and onions together.
- Spread them in the casserole dish.
- Melt the remaining butter and pour over the bread.
- Sprinkle on the cheese.
- Beat the eggs slightly and beat in the half and half and salt and pepper.
- Pour the mixture evenly over the bread and cheese.
- Press the bread into the liquid with a spatula.
- (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
- Bake for 30 to 40 minutes until puffed and golden.
- Serve at once.
Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
BREAD PUDDING WITH CORN
Make and share this Bread Pudding With Corn recipe from Food.com.
Provided by katie in the UP
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Butter a 3 qt gratin dish or casserole.
- Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
- Season with 1/2 tsp salt and stir in the parsley or dill.
- Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
- Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.
Nutrition Facts : Calories 394.9, Fat 17.5, SaturatedFat 8.8, Cholesterol 179.6, Sodium 420.4, Carbohydrate 45.2, Fiber 4.3, Sugar 2.4, Protein 18.4
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and sautee it in the skillet with the butter.
- (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
- Separately, beat the eggs with the milk.
- Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
- Pour the mix into the skillet.
- Place the skillet in a 400 degree oven and bake for about 20 minutes.
- Enjoy it with honey.
ONION BREAD PUDDING WITH CORN
Provided by Florence Fabricant
Categories casseroles, side dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
- Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
- Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
- Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
- Bake about one hour, until lightly browned.
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