Jan Norris: Food and Florida

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Thanksgiving Recipe: Cornbread Puddin’ from Divas of Dish

November 20th, 2009 · No Comments

Editor’s note: I’m sharing favorite recipes from my readers — and I’d like yours, too! To submit one, click on the Contact button above and email me your recipe. If you’d like to include your photo – I’d love to have that, too! I’ll publish as many as possible before Thanksgiving – giving you the credit!


Cornbread puddin’ a cheesey, corny dish

The Divas of Dish – Pam Brandon and Anne-Marie Denicole – know how to make stellar dishes that don’t break the bank or the clock. Here’s there version of a corn pudding, taken one step further.

They write: “This decadent mix of fresh corn, heavy cream, eggs, pepper-jack cheese and prepared cornbread will inspire both gratitude and second helpings. Make the bread a day ahead (a boxed mix is easiest) then compile and bake the cornbread pudding Thanksgiving Day.”

 Cornbread Puddin’

Serves 8

  • 1 tablespoon light olive oil
  • 1 small Vidalia onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3 ears corn, kernels removed
  • 4 eggs
  • 2 cups heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups crumbled cornbread (see note)
  • 2 cups shredded pepper jack cheese, divided
  • Coarse salt and cracked black pepper, to taste

Note: Prepare 2 boxes of corn bread mix as per box instructions to achieve 4 cups crumbled bread.

Preheat oven to 325 degrees.

In a medium skillet over medium-high heat, heat the oil. Sauté the onion, red pepper and corn until softened; set aside.

In a large mixing bowl, whisk together the eggs and cream. Add the cumin, coriander, crumbled cornbread and 1-1/2 cups of the cheese. Season the mixture with salt and pepper and pour into a greased 8x8x2-inch baking dish. Sprinkle the top with remaining cheese and cover with foil.

Set the pan in a water bath (a larger pan of hot water that comes to within ½ inch of top of baking dish). Bake 1- 1/2  to  2 hours, or until the pudding is firm in the center. (Insert a butter knife and if it comes out clean, the pudding is set.)

To brown the cheese on top, remove the foil and drain the water bath. Raise the oven temperature to 450 and cook for about 5 minutes, checking often, until casserole is golden.

Diva note: To double this recipe, use a 9-by-13-by2-inch baking dish.

The Divas of Dish write columns for various publications and have a cookbook I recommend: Culinary Confessions of the PTA Divas.

Tags: Cookbooks new and old · Holiday cooking · Recipes: What's Cooking!

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