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1. To prepare the cornbread: Heat oven to 425 degrees. Melt ? cup butter and set aside to cool slightly. Butter an 8-inch square pan with a little softened butter and set aside.
2. Combine the flour, cornmeal, pepper jack cheese, baking powder and salt in a large bowl. In a second bowl, whisk together the eggs, milk and honey. Add the egg mixture to the dry ingredients, stirring just until combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, about 20 minutes. When cool enough to handle, cut into 1-inch cubes.
3. To prepare the pudding: Reduce the oven temperature to 350 degrees. Put the cornbread cubes in a buttered 9-by-13-inch baking dish.
4. Heat 1 tablespoon butter in a saut? pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes; stir occasionally. Remove from the heat. Scatter the onions, cheese and herbs over the cornbread. Whisk together the cream, eggs, salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs some of the custard. Bake until set and golden, about 40 minutes. Serve hot.
Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks until you are ready to make the pudding. The onions can be caramelized a day ahead and stored, covered, in the refrigerator. The pudding can be baked a day in advance and stored in the refrigerator, covered. Before serving, reheat the pudding, covered with aluminum foil, in a preheated 375-degree oven until warmed through, 35 to 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 228 | ||
Calories from Fat: 101 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 328mg | 101 % | |
Sodium 370.8mg | 13 % | |
Potassium 190.8mg | 5 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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