Ingredients
Units
Scale
Homemade Breadcrumbs:
- 1/2 loaf Italian bread, Baguette, or any day old loaf you have on hand will do
- Kosher Salt to taste
- Olive Oil
Cornbread Pudding:
- 2 cups homemade breadcrumbs (see recipe above)
- 1/2 cup cornmeal
- 2 teaspoon baking powder
- Salt and Pepper to taste
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese, grated
- 2 eggs
- 1 cup heavy cream
- 1/2 sour cream
- 1/2 onion
- 4 tablespoons butter
- 2 cups fresh corn
- Honey, for serving
Instructions
Homemade Breadcrumbs:
- Preheat oven to 350 degrees F.
- Cube half a loaf of bread and lay out evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 8-10 minutes until the bread cubes are crispy and slightly golden.
Cornbread Pudding:
- In a large bowl, whisk together cornmeal, baking powder, garlic powder, salt and pepper. Set aside.
- In the medium-sized cast iron pan, melt butter, and sweat the chopped onion. Turn the heat off and set aside.
- In another large bowl whisk eggs, cream and sour cream until well combined. Add the sauteed onion and cornmeal mix. Next fold in the toasted bread and the fresh corn.
- Return the mixture to the cast iron pan, making sure to butter the cast iron well beforehand.
- Bake for 20-25 minutes or until the it has set and is golden around the edges.
- Serve while warm with honey if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6
