Etta's Cornbread Pudding

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READY IN: 2hrs 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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