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Savory Cornbread Pudding

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Ingredients

Scale
  • 4 cups crumbled cornbread (preferably day-old)
  • 1 cup milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers (any color)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for sautéing)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  • Sauté the Vegetables:
    • In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
  • Prepare the Egg Mixture:
    • In a large mixing bowl, whisk together the milk, heavy cream, and eggs until well combined. Stir in the dried thyme, salt, and pepper.
  • Combine Ingredients:
    • In the greased baking dish, combine the crumbled cornbread, sautéed vegetables, corn kernels, and shredded cheddar cheese. Pour the egg mixture evenly over the top, pressing down gently to ensure the cornbread absorbs the liquid.
  • Bake:
    • Bake in the preheated oven for 35-40 minutes, or until the top is golden and the pudding is set in the center.
  • Cool and Serve:
    • Allow the cornbread pudding to cool for about 5 minutes before slicing and serving. Enjoy warm!

Nutrition

Find it online: https://succulentrecipes.com/savory-cornbread-pudding/