Corn Bread Pudding
Source of Recipe
"Barbecue Nation," by Fred Thompson
CORN BREAD:
1/4 cup unsalted butter -- melted (1/2 stick)
plus extra for buttering pan
1 cup all-purpose flour -- (White Lily
-- preferred)
3/4 cup medium-ground yellow mustard
1/2 cup pepper jack cheese -- finely shredded
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons honey
PUDDING:
1 tablespoon unsalted butter
plus extra for buttering pan
1 cup onions -- thinly sliced
-- (about 1/2 large onion)
3/4 cup dry jack cheese -- grated
or
3/4 cup Parmesan cheese-- grated
2 teaspoons fresh parsley -- chopped
1/2 teaspoon fresh rosemary -- chopped
1/2 teaspoon fresh thyme -- chopped
2 cups heavy cream
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper -- freshly ground
Preheat the oven to 425 degrees F. Butter an 8-inch square baking dish.
FOR CORN BREAD:
Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. When cool enough to handle, cut a chunk of it into 1-inch cubes; you only need 2 2/3 cups for this recipe. Enjoy the rest of it warm.
TO MAKE PUDDING:
Preheat the oven to 350 degrees F. Put the corn bread cubes in a buttered 8-inch square baking dish. Set aside.
Heat the 1 tablespoon butter in a small skillet 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 corn bread cubes. Whisk together the heavy cream and eggs with the salt and pepper in a medium bowl and pour over the cubes. Let sit for 10 minutes so the corn bread absorbs some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
Make-Ahead Notes:
The corn bread can be made and stored in the freezer, covered tightly, for a few weeks. The onions can be caramelized a day ahead and stored, covered, in the refrigerator. The corn bread pudding can be baked in advance and stored in the refrigerator, covered. Before serving, reheat it, covered with aluminum foil, in a preheated 375 degree F. oven until warmed through, 35 to 40 minutes.
Serves 6
Catergories: Casseroles, Side dishes
Source: Barbeecue Nation by Fred Thompson.
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