Wednesday, March 5, 2014

Corn Bread Pudding with Leftover Cornbread

We love our cornbread here and fix it quite often.  There is nothing better, hot out of the oven, with butter and honey.    Or jam.   

I like sweeter cornbread.   OK, it's basically cake.    Eric likes the regular stuff and especially loves it baked in a cast iron skillet with bacon grease in the bottom.    Heaven.

Occasionally there is a leftover day old piece or two that is just a bit too dry to really enjoy.   My dad used to crumble it up and put it in a glass,  adding a few chopped onions, then fill it up with buttermilk and eat it with a spoon.  He was raised on a cotton farm in Arkansas.  They were poor and nothing went to waste.  Plus, the man loved his southern cooking. 

We don't let ours go to waste either.   We had a couple of big pieces left over from the last batch, so I crumbled them up and made this luscious cornbread pudding.  

It's a savory version with lots of herbs, cheese and extra corn.  [We used what we froze last summer.]  All cooked up in a warm custard.  It was so fantastic we had it for breakfast the next day, too.   

It would be divine with a few strips of crisp bacon crumbled into it, too!

Corn Bread Pudding with Leftover Cornbread

4 eggs
2 cups milk
1 tsp thyme 
1/2 teaspoon crushed rosemary 
1/2 teaspoon garlic salt  
2 cups cheese 
2 cups corn kernels [canned [drained], frozen, whatever]
3 cups cornbread crumbs 
4 strips bacon, crisp and crumbled [optional]

Beat eggs well, add milk and herbs and salt.  Stir in cheese. Stir in corn and cornbread. Pour into 8 inch casserole dish. Bake 350 for 50-60 minutes or until it doesn't jiggle and a knife in the center
comes out clean.

1 comment:

  1. I made cornbread pudding the other day! It was okay. I like the sounds of yours better than mine though. Going to try this recipe the next time I make cornbread, thanks Robin!


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