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Cornbread Pudding
Posted by jaynem on Jan 2, 2011 in Breakfast
- 2 2/2 c. cubed cornbread
- 1 T butter
- 1 c. thinly sliced yellow onions (about 1/2 large)
- 3/4 c. grated cheddar
- 2 tsp chopped fresh flat leaf parsley
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp chopped fresh thyme leaves
- 2 c. heavy cream
- 3 large eggs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
position rack in center of oven – preheat to 350
Put cubed cornbread in a buttered 10 or 12 inch cast iron skillet. Set aside. Heat butter in a nother skillet over low heat, add the onions. Cook very slowly, stirring occasionally until soft and golden brown, at least 20 min. Remove from heat. Scatter the onions, cheese, parsley, rosemary, thyme over the cornbread cubes. Whisk heavy cream, eggs, salt & pepper, then pour over the cubes. Let sit for 10 minutes to allow the cornbread to absorb some of the custard. Bake until set & golden, about 40 minutes. Serve hot.