Parmesan-Herb Cornbread Pudding
Parmesan-Herb Cornbread Pudding - delicious buttermilk cornbread twice-baked with Parmesan cheese in a savory bread pudding.
Ingredients
Cornbread
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 1/2 cup butter
Cornbread Pudding
- 1/2 cup butter
- 1 tablespoon fresh thyme leaves
- 2 cups milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 5 large eggs
- 1 cup shredded Parmesan cheese
Instructions
Cornbread
- Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Whisk together remaining ingredients (except for butter) and stir into the cornmeal mixture just until combined. Stir in melted butter and pour batter into a hot 10-inch cast iron skillet or baking dish.
- Bake for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack and cool before cutting into cubes.
Cornbread Pudding
- Preheat oven to 350 degrees. Cut cooled cornbread into 1- to 2-inch cubes and place in baking dish lightly coated with cooking spray.
- Cook butter with thyme over medium heat, stirring constantly, until butter begins to lightly brown. Remove from heat and which in milk, sugar, salt, and eggs. Pour mixture over cornbread and let stand 10 minutes. Sprinkle with the Parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake 30 more minutes, or until light golden brown. Let stand 10 minutes before serving.
Notes
Recipe by Southern Living, September 2014
Nutrition
Serving: 8ServingsCalories: 506kcalCarbohydrates: 34gProtein: 18gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 241mgSodium: 1522mgFiber: 2gSugar: 7g
Tried this recipe?Let us know how it was.