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Ingredientes
- 1 c. flour
- 3/4 c. medium-grnd yellow cornmeal
- 1/2 c. grated pepper Jack cheese
- 1 tsp baking pwdr
- 1 tsp salt
- 2 x Large eggs
- 1 c. lowfat milk
- 3 Tbsp. honey
- 1/4 c. melted unsalted butter - (1/2 stick)
- 1 x recipe Corn Bread cut 1" cubes
- 2 Tbsp. unsalted butter
- 2 c. thinly-sliced onion -(1 large)
- 1/2 c. grated dry Jack cheese
- 1 1/2 Tbsp. minced Italian parsley
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 4 1/2 c. whipping cream
- 8 x Large eggs
- 2 tsp coarse salt
- 1 tsp freshly-grnd black pepper
Direcciones
- For the Corn Bread: Heat the oven to 425 degrees. Butter an 8-inch square baking dish. Combine the flour, cornmeal, cheese, baking pwdr and salt in a large bowl.
- In a medium bowl, whisk together the Large eggs, lowfat milk and honey. Add in the wet ingredients to the dry ingredients, stirring till just combined. Stir in the melted butter.
- Pour the batter into the prepared pan and bake till a toothpick inserted in the bread comes out clean, 15 to 20 min. Cold completely before cutting.
- For the Pudding: Reduce the oven temperature to 350 degrees. Put the cubed corn bread in a buttered 13- by 9-inch baking dish and set aside.
- Heat the butter in a skillet over low heat and cook the onion very slowly till soft and golden, at least 20 min, stirring occasionally. Remove from the heat. Scatter the onion, cheese, parsley, rosemary and thyme over the corn bread cubes.
- Whisk together the cream and Large eggs with the salt and pepper and pour over the corn bread. Let sit for 10 min so the corn bread absorbs some of the custard.
- Set the pudding dish in a larger roasting pan filled with warm water to come up two-thirds of the way the sides of the dish. Bake till the top of the pudding is golden brown and the center slightly set, 70 to 80 min. Do not wait for it to be too hard, or possibly the whole thing will curdle.
- Remove the pudding from the water bath immediately or possibly else it will continue to cook. Serve warm. Can be made a day ahead: Just cover it and chill. To reheat, cover it with foil and bake at 375 degrees for about 25 min.
- This recipe yields 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 270 | 63% |
| Total Fat 30.73g | 38% |
| Saturated Fat 16.98g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 1021mg | 43% |
| Potassium 166mg | 5% |
| Total Carbs 29.0g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.79g | 4% |
| Protein 10.49g | 17% |
