Fresh Corn And Asiago Cheese Bread Pudding Recipes

FRESH CORN AND ASIAGO CHEESE BREAD PUDDING

Steps:

• Whisk together the first 5 ingredients in a large bowl; add bread, tossing to coat.
• Let stand 30 minutes.
• Preheat oven to 375°.
• Stir corn and cheese into bread mixture; spoon into a well-buttered 13 x 9 inch baking dish.
• Bake for 45 minutes or until set and golden brown.

TUSCAN CORNBREAD WITH ASIAGO BUTTER

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings., In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack., Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).

CORNBREAD PUDDING

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.