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Thanksgiving Texas Cornbread Pudding

Posted on: November 15th, 2012 by fcasio 1 Comment

Monday on Facebook we asked you ‘Which recipe would you like to see?’ and by popular vote here you have it!

Thanksgiving Texas Cornbread Pudding

Yield: 8 Servings

INGREDIENTS

4-1/2 cups crumbled Homestyle Cornbread

1 tablespoon vegetable oil

1/2 cup finely chopped yellow onion

1-1/2 cups fresh corn kernels, about three ears

4 eggs

2 cups whipping cream

1-1/2 cups shredded pepper Jack cheese, divided

Salt and white pepper to taste

1 jalapeño, thinly sliced (optional)

METHOD

Prepare Homestyle Cornbread; reserve. Preheat oven to 325 degrees. Heat oil in a medium skillet over medium-high heat.

Add onion and corn; saute until onion is translucent. Set aside.

Whisk together eggs and cream in a large bowl. Stir in reserved cornbread, reserved corn mixture and 1 cup cheese. Add salt and pepper; pour into a greased 8x8x2-inch baking pan. Sprinkle top with remaining 1/2 cup cheese and jalapeño slices if desired.

Cover pan with aluminum foil and set in water bath (a larger pan of hot water that comes to within 1/2 inch of top of baking pan). Bank 1-1/2 hours, or until custard is firm in center.

Chef’s Tip: Bake the cornbread a day ahead. If you find yourself in a rush, simply use a box mix that will yield the right amount of crumbled cornbread for this recipe. Caution: Please don’t overbake! This dish proves to be such a crowd pleaser that you may want to double the recipe. Use the 9x13x2-inch pan and increase baking time slightly.

 

One Response

  1. Kathleen Solcher says:

    Thank you for the Cornbread Pudding recipe. I desperately need the “Homestyle Cornbread” recipe in order to make the Pudding. I own Chef Carl’s book, but it is in Houston and I am in Arizona. Please Help!

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