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Sides, Vegetarian

Etta's corn bread pudding

Dear SOS: Do you have recipes for casseroles to take to Thanksgiving dinner for 12-16 people? Betty Norton Los Angeles Dear Betty: This corn bread pudding comes from "Tom Douglas' Seattle Kitchen" by Tom Douglas (William Morrow, $30). It's herbal ... Read more

Total time: 2 hours, 45 minutes | Serves 16

Corn bread

  • 1 cup flour
  • 3/4 cup medium-ground yellow cornmeal
  • 1/2 cup grated pepper Jack cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons honey
  • 1/4 cup (1/2 stick) unsalted butter, melted

Step 1Heat the oven to 425 degrees. Butter an 8-inch square baking dish.

Step 2Combine the flour, cornmeal, cheese, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Stir in the melted butter.

Step 3Pour the batter into the prepared pan and bake until a toothpick inserted in the bread comes out clean, 15 to 20 minutes. Cool completely before cutting.


  • 1 recipe corn bread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 2 cups thinly sliced onion (about 1 large onion)
  • 1/2 cup grated dry Jack cheese
  • 1 1/2 tablespoons chopped Italian parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 4 1/2 cups whipping cream
  • 8 eggs
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper

Step 1Reduce the oven temperature to 350 degrees. Put the cubed corn bread in a buttered 13-by-9 baking dish and set aside

Step 2Heat the butter in a skillet over low heat and cook the onion very slowly until soft and golden brown, at least 20 minutes, stirring occasionally. Remove from the heat.

Step 3Scatter the onion, cheese, parsley, rosemary and thyme over the corn bread cubes. Whisk together the cream and eggs with the salt and pepper and pour over the corn bread. Let sit for 10 minutes so the corn bread absorbs some of the custard. Set the pudding dish in a larger roasting pan filled with hot water to come up two-thirds of the way the sides of the dish.

Step 4Bake until the top of the pudding is golden and the center slightly set, 70 to 80 minutes. Don't wait for it to be too firm, or the whole thing will curdle. Remove the pudding from the water bath immediately or else it will continue to cook. Serve hot.

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