This recipe is my attempt to duplicate the cornbread pudding I had as a side dish at The Shaker Table restaurant in the Canterbury Shaker Village (NH). I made it with leftover cornbread so I am guesstimating on the directions for this amount, but if you know your way around a kitchen, you'll be able to adjust amounts to your liking. Note: You really DO want cream or failing that, half-and-half. It is a good accompaniment for plain meats and would also be a good brunch dish.
1. Prepare your favorite cornbread recipe - one that calls for an 8x8 pan or similar volume.
Jalapeno cornbread is fine if you like spicy.
(I prefer a somewhat sweet cornbread, so I like Trader Joe's 15oz. cornbread mix.)
2. Cut cooled cornbread into 1" cubes. Let them sit uncovered for several hours, to dry
out a little, or dry cubes in a warm oven before making the bread pudding.
3. Melt half a stick of butter in a nonstick pan over medium heat, then sweat a
thinly sliced or small-diced medium onion until translucent and golden, but not
4. Whisk 4 eggs and 1 qt. light cream in a large bowl. Add cooled onion, a 14 oz can of
corn, drained, and a half tsp each salt and pepper. Mix thoroughly, then gently fold in
cornbread and allow to absorb until cornbread is soft but not mush. Pour into a 9x13
baking dish and bake at 350 degrees for 40-45 min., until puffed and golden. Serve
warm, not piping hot.