Not sure what to do with leftover cornbread? Try this rich, savory skillet bread pudding.
1 cup unbleached all-purpose flour
1 cup medium ground cornmeal
3/4 cup sugar
1 tablespoon baking powder
1 pinch salt
1 cup milk
1 stick butter, melted
1/2 cup white onion, diced
2 sprigs of rosemary, leaves removed and chopped
2 sprigs of thyme, leaves removed
2 sage leaves, finely chopped
1 cup frozen corn
2 cups milk
1 cup heavy cream
2 tablespoons raw honey
Let's get Cooking...
Bake the cornbread one day in advance. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. Then add the milk, egg and the stick of melted butter and combine. Pour into a buttered baking dish, and bake in a 375°F oven until toothpick comes out clean. Allow to cool, then cut into bite-sized cubes. Spread out on a large baking sheet and let sit out on the counter overnight to dry out.
Day of: In a small skillet, heat olive oil, and sauté the diced onion until softened. Add the chopped herbs and cook until fragrant. Add the frozen corn and cook for about 5 more minutes until warmed through.
Fill the casserole dish with the corn and cornbread mixture.
In a separate large bowl, whisk the eggs, milk, cream and honey. Pour the egg and cream batter over the cornbread, pressing down some of the pieces.
Place a lid over the casserole dish and let sit for at least 30 minutes for the bread to absorb the liquid. Bake in the oven at 350°F for 50-60 minutes, or until the bread puffs up.
Remove the lid, turn the heat to 425°F, and cook for another 10 minutes to brown the top. Allow to cool slightly, then serve!