Savory Hot Cornbread Pudding
- 1 cup all-purpose flour
- 3/4 cup medium-ground yellow cornmeal
- 1/2 cup grated pepper jack cheese (1 1/2 ounces)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 3 tablespoons honey
- 1/4 cup (1/2 stick) unsalted butter, melted, plus a little more for buttering the pan
- 1 tablespoon unsalted butter, plus a little more for buttering the pan
- 1 cup thinly sliced onions (about 1/2 large onion)
- 3/4 cup grated dry Jack cheese
- 2 teaspoons chopped fresh 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 fresh ground black pepper
- Cornbread: Heat the oven to 425 degrees F. Butter an 8-inch square
- Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl.
- In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients
to the dry ingredients, stirring until just combined. Add the melted butter and
stir into the mixture. Pour into the prepared pan and bake until a wooden pick comes
out clean, 15 to 20 minutes.
- When cool enough to handle, cut into 1-inch cubes. You should have about 8 cups
cornbread cubes, but you only need one third of the cornbread cubes (or 2 2/3 cups)
for this recipe.
- Pudding: Reduce the oven temperature to 350 degrees F. Put the 2
2/3 cups of cornbread cubes in a buttered 8-inch square baking dish. Set aside.
- Heat the 1 tablespoon butter in a sauté pan over low heat and cook the onions
very slowly until soft and golden brown, at least 20 minutes, stirring occasionally.
- Remove from the heat. Scatter the onions, cheese, and herbs over the cornbread
- Whisk together the heavy cream and eggs with salt and pepper in a mixing bowl
and pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs
some of the custard.
- Bake until set and golden, about 40 minutes.
- Serve hot.
You can make the cornbread and store it in the freezer, covered tightly
in plastic wrap, for a few weeks until you are ready to make the cornbread pudding.
The onions can be caramelized a day ahead and stored, covered, in the refrigerator.
The cornbread pudding can be baked a day in advance and stored in the refrigerator,
covered. Before serving, reheat the cornbread pudding, covered with aluminum foil,
in a preheated 375 degrees F oven until warmed through, 35 to 40 minutes.