Ettas Cornbread Pudding Recipes

ETTA'S CORNBREAD PUDDING

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.

CORNBREAD PUDDING

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.

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!