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Holiday Corn Bread Pudding/Stuffing
From our family cookbook, enjoy!
Items Needed:
1/2 onion, diced fine
1 ounce unsalted butter (melted) (I use 1-2 tablespoons)
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup Corn Bread Muffin Mix, OR just plain cornmeal
1/2 cup shredded Parmesan Cheese
1 teaspoon salt
Ground black pepper
2 cups croutons (large salad croutons work nicely), or even 2 cups of stuffing mix will work too
Heat oven to 350 degrees F.
Chop up onion and set aside.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread (croutons) and fold to combine.
Place melted butter and onions on bottom of the baking dish, and pour corn batter in, right on top of the onion mixture.
Bake 50 minutes if using a casserole dish like above, or until set.
Bake 40 minutes if using a 9x13 glass pan like photographed below (or until set & lightly brown on top.
Cool slightly before serving.
Yield: 6-8 servings
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