Savory Corn Bread Pudding Recipes

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.

SAVORY CORN BREAD

Steps:

• Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME

Steps:

• Preheat the oven to 375 degrees. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees. In a sauté pan over medium heat, melt the 2 tablespoons butter. Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes. In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper. Scrape the corn mixture into the milk mixture and stir to combine. Add the toasted bread cubes, and toss to combine. Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid. Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes. Let cool for 5 minutes, then serve hot.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.