Recipe: Skillet Corn Bread Pudding

Categories: The Produce Box, bread, corn, side dish

From the kitchen of:

The Produce Box newsletter 2010

4 TB unsalted butter

4 c. fresh corn kernels (from 5 to 6 ears)

1 small onion, chopped

3 large eggs

1 pint half-and-half

1 TB Dijon mustard

1 tsp finely chopped fresh thyme

1 tsp salt

1/2 tsp pepper

One 1-pound loaf stale country bread, crust removed and bread cut into 3/4" pieces

2 c. (8 oz) shredded cheddar cheese

Preheat a grill to medium (or preheat the oven to 350°).

In a large skilet, melt the butter on the grill. Add the corn and onion and cook, stirring, until golden, about 4 minutes.

In a large bowl, whisk together the eggs, half-and-half, mustard, thyme, salt, and pepper. Stir in the corn-onion mixture. Reserve the skillet.

Place half of the bread in an even layer in the skillet. Pour in half of the creamy corn mixture.

Sprinkle 1 c. cheddar on top.

Repeat the layering with the remaining bread, creamy corn mixture, and cheddar.

Transfer to the grill (or oven), cover, and bake until golden and the cheese is melted, about 25 minutes.

Skillet Corn Bread Pudding