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Sweet Corn Pudding

corn pudding

One of my favorite sides is the corn pudding dish. Usually I go right for Ina Garten’s but thought I’d try something new this year. I saw this one from Alton and was intrigued.

Don’t forget to enter the Cookbook Giveaway by entering a comment on your favorite side dish here.

I used the Parmesan cheese but think I would substitute cheddar next time. I would also add a cup of fresh corn.

Corn Bread Pudding
adapted from Alton Brown

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread


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.

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