Alton Brown brings it... but my son-in-law, Patrick, brings it to the table. For a pre-Thanksgiving Dinner, he made Alton's "Sweet Corn Bread Pudding." It was so good that I duplicated the recipe when I prepared dinner for a second celebration on Thanksgiving Day at my daughter Jessie's home in Atlanta.
Sides included deviled eggs, cranberry/apple conserve from Whole Foods Market, glorified rice, green beans almondine, and the Sweet Corn Bread Pudding. But don't wait for Thanksgiving to make this recipe. Its simplistic prep makes it easy to fit into a weeknight schedule.
Alton Brown Sweet Corn Bread Pudding
Yield: 6 servings
1/2 onion, diced fine
1 ounce unsalted butter
½ tsp thyme
½ tsp rosemary
1-15oz can creamed style sweet corn
1 cup heavy cream
1 tsp baking powder
½ cup yellow cornmeal, whole grain, stone ground
½ cup shredded Parmesan
1 tsp salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350°. Saute onions with butter and herbs in a cast iron 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 on top of the onion mixture. (I chose to mix it all together.) Bake 50 minutes or until set. Cool slightly before serving. Note: Sometimes, I bake it in a casserole dish instead of a skillet.