LOVED this. Loved. I mean it had heavy cream in it so what can I say?
I could have eaten the entire pan by myself.
I still probably ate more than I should have. BUT it was SO good!
It was sort if quiche-ey so I ate it for breakfast the next morning and felt like it fit right in with the morning. I am NOT normally the type to eat dinner foods for breakfast. Breakfast for dinner yes, but not the other way around.
(makes 6 huge servings)
Ingredients
For the cornbread:
1 cup all purpose flour
3/4 cup yellow cornmeal
1/2 cup grated pepper jack cheese
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
1/4 cup butter, melted
For the pudding:
1 tablespoon butter
1 cup thinly sliced onions
3/4 cup grated dry jack cheese
2 teaspoons chopped, fresh parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped, fresh thyme
2 1/4 cups heavy cream
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation Instructions
First you have to make the cornbread of course. So, preheat the oven to 425º.
Butter an 8 inch square baking dish. In a medium mixing bowl combine the flour, cornmeal, baking powder, pepper jack cheese and salt. Stir it around to coat the cheese so it doesn’t all sink to the bottom.
In another small bowl combine the eggs, milk and honey and then add to the dry ingredients, stirring until just combined, then add the melted butter.
Pour into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 15-20 minutes.
Once the cornbread in cooled, slice into 1 inch chunks. You only need about 2 and 2/3 cups of the cornbread for the pudding so feel free to snack on the rest of it.
To make the pudding preheat the oven to 350º. Put the chunks of cornbread into a buttered 8 inch square dish in one layer. Set aside.
Heat 1 tablespoon butter in a saute pan over low heat and cook the onions very slowly, stirring only once in a while so that they caramelize, cook for about 20 minutes. Remove from heat.
Sprinkle the onions, herbs and cheese over the cornbread.
In a medium mixing bowl whisk together the cream, eggs, salt and pepper and then pour over the cornbread. Allow it to sit for about 10 minutes to let the cornbread soak up some of the liquid.
Bake until set and golden, about 40 minutes. Serve hot.
Note: To reheat this I just popped it back in the oven the next morning for about 20 minutes and it was still scrumptious.
From: Seattle Kitchen by Tom Douglass
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