Tom Douglas's Recipe for Etta’s Cornbread Pudding
This delish cornbread pudding makes a great side dish for summer grill-fests. It comes from Tom’s cookbook Tom Douglas’ Seattle Kitchen. Tom suggests using the extra coarse microplane grater from his line of kitchen tools on the jack cheese.
Etta’s Cornbread Pudding
Serves 6
Ingredients for cornbread:
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup grated jack cheese
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
4 tablespoons unsalted butter, melted plus a little more for buttering pan
Ingredients for the pudding:
1 tablespoon unsalted butter plus a little more for buttering pan
1cup thinly sliced onion
3/4 cup grated dry jack cheese (or substitute regular jack or sharp cheddar)
2 teaspoons chopped flat leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
2-1/4 cups heavy cream
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
To make the cornbread:
1. Preheat the oven to 425 degrees F. Butter an 8x8-inch baking dish. Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl.
2. In another bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Melt 4 tablespoons of the butter and stir into the mixture.
3. Pour into the prepared pan and bake about 15 to 20 minutes until a toothpick comes out clean. Cut into one inch cubes. You should have about 8 cups of cornbread cubes, but you only need one third of the cornbread cubes (about 2--2/3 cups) for this recipe. (Note: freeze the extra cornbread for future batches of pudding.)
To make the cornbread pudding:
1. Lower the oven temperature to 350 degrees F. Put the 2-2/3 cups of cornbread cubes in a buttered 8x8-inch baking dish. Set aside.
2. Heat 1 tablespoon butter in a sauté pan on low heat and very slowly sauté the onions until soft and golden brown, at least 20 minutes. Remove from the heat. Scatter the onions, cheese, and herbs over the cornbread cubes.
3. Whisk together the cream and eggs with the salt and pepper and pour over the pan of cornbread cubes. Let sit 10 minutes so the cornbread cubes absorb some of the custard. Bake about 40 minutes or until set and golden. Serve warm.
Tom Douglas's exclusive line of kitchen and dining products, Tom Douglas by Pinzon, is aimed at building confidence in the kitchen and only available at Amazon.com.
to draw cartoon on June 07, 2010 at 07:37 PM
It's delicious like ,but is hard to make
terracotta warriors on June 07, 2010 at 07:48 PM
It's delicious like ,but is hard to make
wartrol on August 02, 2011 at 10:33 PM
This look extremely tasty, but how long should you expect to make this in if you are a beginner?
african mango scam on January 02, 2012 at 01:17 PM
That's look pretty decent recipe, I will gonna try that recipe !
breast actives on January 10, 2012 at 04:00 PM
I love the recipe & its look too much yummy :) thanks for sharing dece recipe with us.
revitol hair removal cream on January 11, 2012 at 04:21 PM
hey thanks for decent dessert recipe, I really appreciated & I will try it at least for once.
african mango reviews on January 12, 2012 at 03:29 PM
What i like about this dish, obviously its looking because I can't able to taste it out, Its look great & I hope to try it once in home !
provillus on January 13, 2012 at 02:00 PM
If I would like to make it in large quantity then what would be ingredients quantity ?
wartrol on February 05, 2012 at 04:44 AM
wow thanks dude for great recipe, I never try that before but I will try it at least for once time, thanks for great stuff.
zetaclear on February 05, 2012 at 08:19 PM
That's pretty unique pudding which you taught us, I appreciated for decent stuff.
phen375 on February 06, 2012 at 08:52 PM
hmm looks pretty fresh recipe & that's what i like, I will definitely try that out.
thyromine on February 28, 2012 at 03:47 PM
Wow awesome Recipe i want to eat them now but its not possible hahahah :)