Ingredients for Sweet Cornbread Pudding With A Kick
- Onion
- Red Pepper
- 1/2 cup chopped zucchini
- 1-2 finely chopped jalapeños
- Unsalted Butter
- Thyme
- 1/2 teaspoon cumin
- Curry Powder
- Cream Style Sweet Corn
- Heavy Cream
- Evaporated Milk
- 3 large eggs
- 1 teaspoon baking powder
- Yellow Cornmeal
- Cheddar Cheese
- Kosher Salt
- Ground Black Pepper
- Italian Bread
- Parmesan Cheese
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How to Make Sweet Cornbread Pudding With A Kick
- Preheat oven to 350°F (175°C).
- In an oven-safe skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped bell pepper, and 1/2 cup chopped zucchini in 2 tablespoons butter with 1 teaspoon dried oregano and 1/2 teaspoon dried thyme until softened and translucent (about 5-7 minutes).
- In a large bowl, whisk together: 2 cups creamed corn, 1 1/2 cups heavy cream, 3 large eggs, 1 teaspoon baking powder, 1 cup cornmeal, 1 cup shredded cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 1/4 teaspoon curry powder, and 1-2 finely chopped jalapeños (adjust to your spice preference).
- Add 4 cups cubed day-old bread to the wet ingredients and gently fold to combine. Do not overmix.
- Pour the batter into the prepared skillet, over the sautéed vegetables.
- Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the pudding is set and golden brown.
- Let cool for at least 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
40g
Carbs
6g
