| Level: | Easy |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup yellow cornmeal, whole grain, stone ground
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 cups French bread, cubed
Instructions
- Heat oven to 350 degrees. 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 95 mg |
| Sodium | 375 mg |
Reviews
Thanksgiving favorite since the moment we first saw it on Good Eats!!
Simple, easy and delicious.
I make this every Thanksgiving, (Christmas too) and double it. I put everything together the night before and the bread soaks it all up. I also add a small can of niblet corn. It’s just not a holiday without this on the table. Yummmmy.
‘The star of the show! I served this with a wonderful standing rib and the guests went on and on about the corn bread pudding. I guess that is the good news bad news, the SR was also delicious – which tells you everything you need to know about this recipe. A great BIG hit!
just did not like it…
I was a little doubtful to make this recipe last year but it turned out to be a hit. Everyone loved it n I had to bake a second dish because the first one finished right away. Can’t wait to enjoy it this year again. So worth all the time and effort. Thanks alton !
We had the best thanksgiving dinner yet! To accompany Giada’s succulent Turkey Osso Buco, I made Alton Brown’s Sweet Corn Bread Pudding, Sandra Lee’s French Cut Green Beans & Early Peas in Cognac Cream with Bacon, Tyler’s Whipped Sweet Potatoes and Banana with Honey & Pecan Crumble and Honey Baked Ham with Pineapple & Orange Marmalade glaze. Every taste harmonized so beautifully.
The Corn Bread pudding was even better on the second day with more parmesan cheese melted in.
I love you, Food Network!
My family asks me to make this every year for thanksgiving. and it couldn’t be easier.
This is a great recipe, and it is both easy and delicious. Be sure to use UNSALTED butter and SWEET cream style corn. I used fresh French Bread purchased from grocers bakery, and I used kitchen shears to cut it into bit size pieces. This recipe is headed for our family cookbook.
I loved this. I served this with a rotisserie chicken and Southern style green beans. I thought it was like something you’d get in a restaurant.
Just my opinion; the only person I served it to was my husband and he has only complimented two dishes in 19 years of marriage. So I don’t know if he liked it or not.