Cornbread Pudding

The following savory pudding recipe was inspired by Seattle chef and restaurant owner, Tom Douglas. My Mom and I love to pair it with barbecued ribs or any slow-cooked meat or salmon. The cornbread stays moist in on the inside, crispy and golden on the outside. Delicious!

Cornbread Pudding
Makes 6 Servings

4 1/2 Cups cubed Moist Cornbread or other cornbread (to save time, you can substitute cornbread made from a mix. Just be sure to let the cornbread cool completely before cutting it into cubes.)
1 Tablespoon unsalted butter
1 Cup thinly sliced yellow onions (about 1/2 large onion)
3/4 cup grated dry Jack cheese, cheddar or Cougar Gold cheddar
2 teaspoons chopped fresh flat-leaf parsley 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh thyme leaves 2 cups heavy cream (for a more custard like version of the pudding, increase heavy cream to 3 cups, and use 4 eggs)
3 large eggs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Put the cubed cornbread in a buttered 1o" or 12" cast iron skillet. Set aside. Heat butter in another skillet over low heat, add the onions and cook very slowly, stirring occasionally, until soft and golden brown, at least 20 minutes. Remove from the heat. Scatter the onions, cheese parsley, rosemary, and thyme over the cornbread cubes. Whisk the heavy cream and eggs with the salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes to allow the cornbread to absorb some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
  
  

This recipe comes from my cookbook,
The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen
Please click here to visit my webpage for more book details.