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Alton Brown's Sweet Corn Pudding altered by Chris Alton Recipe

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This recipe for Alton Brown's Sweet Corn Pudding altered by Chris Alton is from Food for Thought, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 onion, diced fine
1 jalapeño pepper, seeded and diced
1 oz. unsalted butter
1/2 tsp. thyme
1/2 tsp. rosemary
1 tsp. ancho chili powder
1/4 tsp. cayenne pepper
1 (15-oz.) can creamed style sweet corn
1 c. heavy cream
2 eggs
1 tsp. baking powder
1/2 c. yellow cornmeal, whole grain, stone ground
1/2 c. shredded Parmesan
1 tsp. kosher salt
Ground black pepper
2 c. cubed French bread
Directions:
Directions:
Heat oven to 350º. Sweat onions and jalapeño with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, ancho chili powder, cayenne pepper, 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.

 

 

 

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