Ettas Cornbread Pudding Recipes

Steps:

• 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.

Steps:

• The cornbread: preheat oven to 425°; butter an 8-inch square baking dish.
• In a bowl, combine flour, cornmeal, cheese, baking powder, and salt.
• In a mixing bowl, whisk the eggs, milk, and honey together.
• Add the wet ingredients to the dry ingredients, stirring until just combined.
• Add in the melted butter and stir into the mixture.
• Pour into prepared pan and bake until a toothpick comes out clean, 15-20 minutes.
• When cool enough to handle, cut into 1-inch cubes; should have about 8 cups cornbread cubes, but you will only need 1/3 of the cornbread cubes (2 2/3 cups) for this recipe.
• Make the pudding: decrease oven temperature to 350°.
• Put the 2 2/3 cups cornbread cubes in a buttered 8-inch square baking dish; set aside.
• Heat 1 tablespoon butter in a saute 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 cubes.
• Whisk the cream, eggs, salt, and pepper together in a bowl; 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.

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.