Bread pudding with corn

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 292, total fat 19 G., saturated fats 11 G., proteins 9 G., carbohydrates 25 G., fiber 2 G., cholesterol 95 mg, sodium 375 mg, sugar 3 G.

This cornbread pudding is the perfect side dish for meat dishes. Filled with aromatic herbs and cheese, it's surprisingly tender, delicious, and flavorful. Best cooked in a cast-iron skillet to ensure a crispy crust on both the top and bottom.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half an onion, finely diced
30 g unsalted butter
0.5 tsp thyme
0.5 tsp rosemary
1 can (425 g) creamed corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
0.5 cups yellow corn flour
0.5 tbsp. grated parmesan
1 teaspoon coarse salt
Ground black pepper
2 cups diced French baguette

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, thyme, corn, cream, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Saute the onion with the butter and herbs in an oven-safe skillet until the onion is translucent.

In a large bowl, combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt and black pepper.
Add the cubed bread and stir. Pour the batter into the pan directly on top of the onion mixture. Bake for 50 minutes or until set. Let cool slightly and serve.

Categories:

recipe / Calorie content of prepared meals / Pan / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes

Recipe collections