Prep time 15 minutes + overnight

Cook time 1 hour


6 cups cubed corn bread (about 1-inch cubes)

8 large eggs, lightly beaten

1 cup half-and-half

1 cup heavy cream

2 tsp. kosher salt

1 tsp. dried thyme

1 tsp. ground black pepper

1 tbsp. lemon zest

1/4 cup fresh basil, finely chopped

1 cup crumbled feta cheese

1 1/4 cups freshly grated Parmesan cheese, divided

1/2 yellow onion, finely chopped

2 tbsp. butter

2 garlic cloves, minced

8 bacon slices, cooked and crumbled

1 can, 15.25 oz., Del Monte® Golden Sweet Whole Kernel Corn


  1. Spread the corn bread cubes out on a cooking sheet and let sit and dry out at room temperature overnight or about 12 hours.

  2. Preheat oven to 350°. Whisk together all the ingredients from the eggs to the lemon zest in a large bowl; stir in bread cubes, basil and 1 cup each, Feta and Parmesan cheeses.

  3. Melt butter in a medium skillet over medium heat. Add onion and cook, stirring occasionally, 7 - 8 minutes or until tender. Add garlic and cook, stirring occasionally, for 1 minute. Fold onion mixture, bacon, and corn into pudding mixture. Pour into a lightly greased 11x7-inch baking dish. Sprinkle with remaining Parmesan cheese.

  4. Bake at 350° for 35 - 40 minutes or until center is set. Let stand for 5 minutes and serve.

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