Ingredients
- 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 cheese
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 cups French bread, cubed
Directions
Heat oven to 350 degrees. 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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By Aidarcordova
on November 19, 2011
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I was a little doubtful to make this recipe last year but it turned out to be a hit. Everyone loved it n I had to bake a second dish because the first one finished right away. Can't wait to enjoy it this year again. So worth all the time and effort. Thanks alton !
By pattyames_11410866
Irvine, CA
on November 28, 2008
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We had the best thanksgiving dinner yet! To accompany Giada's succulent Turkey Osso Buco, I made Alton Brown's Sweet Corn Bread Pudding, Sandra Lee's French Cut Green Beans & Early Peas in Cognac Cream with Bacon, Tyler's Whipped Sweet Potatoes and Banana with Honey & Pecan Crumble and Honey Baked Ham with Pineapple & Orange Marmalade glaze. Every taste harmonized so beautifully.
The Corn Bread pudding was even better on the second day with more parmesan cheese melted in.
I love you, Food Network!
By webmaster_7597026
Shelton, CT
on November 25, 2008
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My family asks me to make this every year for thanksgiving. and it couldn't be easier.
Read all 16 reviews