This recipe came from here, and was made by Josie when she heard I was making Vegetarian Chili for our last cookbook club. I have a deep appreciation for Alton Brown. I love how much he knows about the food he makes, he’s like the Mr. Wizard of the kitchen. (Did Mr. Wizard ever do stuff in the kitchen? I can’t remember…)
In any case, I usually trust an Alton Brown recipe, because there is science behind it, and Josie decided to trust him too.
Josie made the right choice.
It’s fatty and creamy, crunchy and smooth, cornbready and regular-bready, and just plain wonderful. It was the hit of the party. I think it was a hit elsewhere too, because it was delivered slightly altered…
Alton Brown’s Sweet Corn Bread Pudding
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350 degrees F.
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.