Cornbread pudding
Posted by jaynem on May 30, 2011 in Uncategorized |
Ingredients:
- 2 2/3 c. cubed moist cornbread
- 1 T unsalted butter
- 1 c thinly sliced yellow onions (about 1/2 large onion)
- 3/4 c grated dry Jack cheese or 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 350F
Put cubed cornbread in buttered 10 or 12 inch cast iron skillet
Set aside. Heat butter in another skillet over low heat. Add onions & cook slowly, until soft & golden brown. Remove from heat. Scatter onions, cheese & parsley, rosemary & thyme over cornbread cubes. Whisk heavy cream with eggs, slat & pepper in mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes to allow cornbread to absorb some of the custard. Bake until set & golden, about 40 minutes. Serve hot.