Thursday, November 29, 2012

Corn Pudding

1/2 Vidalia onion, diced 3 T. unsalted butter 1 t. fresh thyme, minced 1 t. fresh rosemary, minced 1- 15 ounce can creamed corn 1 cup heavy cream 2 eggs 1 t. baking powder 1/2 cup self-rising yellow corn meal mix or Jiffy corn muffin mix 1/2 cup shredded Parmesan cheese 1/2 cup shredded cheddar cheese 1 t. Kosher salt ground black pepper to taste 2 cups cubed fresh bread
Preheat oven to 350°. In a medium skillet over medium-high heat, saute onions and herbs in butter until the onions are translucent. In a large bowl mix onion mixture with all the other ingredients and stir well. Pour into a greased casserole dish or into greased muffin foils, or ramekins. Bake the casserole for about 45 minutes or until golden and set. For the ramekins start with 15 minutes and check for doneness, proceed baking in 2 minute increments until done. Serves 6-8. Note- If your casserole is one not to “set up” then stick to the ramekins or you will have a mess Adapted from Alton Brown

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