I grew up eating Corning Pudding on Thanksgiving, well we ate lots of things actually. We always started with the Italian Feast directly followed by the American food, if you are Italian you can identify. The corn pudding I had as a kid was always a favorite but now that I am all grown up, I wanted something with a little more pizazz and found it here in Alton’s version of Corn Pudding with a few of my tweaks. Incredible!
Savory Corn Pudding– Adapted from Alton Brown
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
1 t. baking powder
1/2 cup self-rising yellow corn meal mix or Jiffy corn muffin mix
1 cup shredded Colby jack 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. Serves 6-8.
Preparation Tip: I like to make this dish at least 2 days before Thanksgiving and only par-bake it, so only bake it to the point it is set. Then on Thanksgiving day about an hour before dinner, I reheat this dish without worrying over drying it out. Reheat covered with foil at 350 degrees for about 30-35 minutes or until warmed through. Remove foil and let brown for about 10 minutes.