Savory Double Corn Bread Pudding
This savory bread pudding featuring corn, basil, lemon, and feta cheese was crafted by our very own Del Monte team member, Armineh Jamgotchian.
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
Spread the corn bread cubes out on a cooking sheet and let sit and dry out at room temperature overnight or about 12 hours.
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.
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.
Bake at 350° for 35 - 40 minutes or until center is set. Let stand for 5 minutes and serve.
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