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Corn Pudding
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
15 oz can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed
Heat oven to 350 degrees. Sweat onions with butter and herbs in an
oven safe skillet until translucent. Combine corn, cream, eggs,
baking powder, cornmeal, Parmesan, salt, and pepper in a large
mixing bowl. Add cubed bread and fold to combine. Pour batter into
skillet, right on top of the onion mixture. Bake 50 minutes, or
until set. Cool slightly before serving. Yield: 6 to 8 servings
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Corn 13