SWEET CORN BREAD PUDDING
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- 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.
SOUTHERN CORNBREAD PUDDING
A classic southern recipe that falls somewhere between a sweet, buttery cornbread muffin and a creamy, rich souffle, Southern Cornbread pudding is the ultimate comfort side dish.
Provided by Stacey | SouthernDiscourse.com
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees Fahrenheit. Spray an 8 x 11 or 9 X 13 pan with cooking spray.
- In a large mixing bowl, mix all ingredients well. Pour mixture into spray cooking dish. Use a rubber spatula to remove all of the mixture from the mixing bowl. Place in a preheated oven and bake until cornbread pudding is golden brown and begins to pull away from the edges. There will be some cracking on the top and the center should be set with just a little jiggle.
- An 8x11 pan should bake in 45 minutes. A 9 x 13 will bake in 20-30.
ONION PUDDING
A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
- In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
- Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
- Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.
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.
SWEET CORN BREAD PUDDING
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.
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.
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
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.
CORN AND ONION PUDDING
This is a recipe I found in a cookbook ( The Healing Foods by Prevention Magazine Editors) It looks tasty and simple.
Provided by rosemere
Categories Corn
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use a large bowl.
- Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
- Stir in onions and corn.
- Coat a 1 1/2 quart baking dish with nonticck spray.
- Add the corn mixture.
- Bake at 350 for 1 hour, or until set and light brown on top.
SAVORY SAGE AND ONION BREAD PUDDING
Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.
Provided by Leslie in Texas
Categories Onions
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter shallow 7 or 8-cup baking dish.
- Melt butter in large skillet over low heat.
- Add onion mixture and cover with waxed paper round.
- Cook gently for 12 minutes;discard paper.
- Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
- In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
- Blend in onion mixture using 3 to 4 on/off turns.
- Transfer mixture to large bowl; stir in remaining 1 cup milk.
- Place bread in prepared dish.
- Pour egg mixture over bread, using fork to distribute onions evenly.
- Let soak until liquid is absorbed, 30 to 45 minutes.
- (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
- Position rack in center of oven and preheat to 300 degrees.
- Bake bread pudding 45 minutes.
- Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
- Let stand 15 minutes; serve warm.
Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9
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.
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