1 Video | Photo: Sourdough and Corn Pudding Recipe
Ingredients
- 3 cups half-and-half
- 2 eggs
- 1/3 cup sugar
- 2 teaspoons salt
- 25 grinds black pepper
- 2 sourdough loaves, torn into bite size chunks (about 1 pound)
- 1/2 stick butter
- 1 large onion, finely diced
- 1 cup stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups chicken stock, low sodium, free range, warm or room temperature
- 6 (15-ounce) cans corn, drained
Directions
Preheat oven to 350 degrees F.
In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.
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By carlsoc2ckkc
on December 10, 2012
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I made this for Christmas 4 years ago and my family loved it! Even my sister's veggie-phobe boyfriend ate it! I did add one twist though--threw in some bacon. I agree with one poster who though some sage would also make it more flavorful. I was starting to panic when I couldn't find the recipe to make it this year.
By lavfood
on November 22, 2012
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I have made this recipe for the past 3 years, my family all love it and request it. It has become part of my Thanksgiving tradition.
By mizujoy_11296393
Puyallup, WA
on November 21, 2010
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I've been making this every Thanksgiving since I saw it on Food Network. This year I will be serving 15 adults and 1 toddler. I have this saved in my recipe folder. Thank you so much.
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