4 1/2 cups cubed moist cornbread (or other cornbread)
1 tb unsalted butter
1 c thinly sliced yellow onions (about 1/2 large onion)
3/4 c grated dry Jack cheese, cheddar, or Gold cheddar
2 tsp chopped fresh flat leaf parsely
1/2 tsp chopped fresh rosemary
12/ tsp chopped fresh thyme leaves
2 cups heavy cream
3 large eggs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Position rack in center of oven and preheat to 350.
Place cubed cornbread in buttered 10 or 12 in skillet. Set aside. Warm butter in another skillet over low heat, add onions and cook very slowly stirring occasionally until soft and golden brown at least 20 minutes. Remove from heat.
Scatter onions, cheese, parsley, rosemary and thyme over cornbread cubes. Whisky heavy cream and eggs with salt and pepper and pour over cornbread cubes. Let sit for 10 minutes to allow cornbread to absorb some of custard.
bake until set and golden about 40 minutes. Serve hot.
For more custard-like version of the pudding, increase the heavy cream to 3 cups and use 4 eggs.
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