Etta's Cornbread Pudding (Tom Douglas) by Barbara

UPDATED 2024

Yum, yum, double yum.  Think of a savory quiche with a cornbread base, caramelized onions and Monterey Jack cheese.  This has become one of our favorite Thanksgiving and Christmas side dishes.   

---Barbara

Etta's Cornbread Pudding
(Tom Douglas's Seattle Kitchen cookbook)

Makes 8 Servings

1 T. butter plus a little more for buttering the pan
1 large onion, thinly sliced
3/4 cup grated Monterey Jack cheese
2 t. chopped fresh flat-leaf parsley
1/2 t. chopped fresh rosemary
1/2 t. chopped fresh thyme
2 1/4 cups heavy cream
4 large eggs
1 t. kosher salt (or 1/2 t. regular salt)
1/2 t. freshly ground black pepper
2 2/3 cups 1-inch cubed cornbread (see recipe below)

First, make the cornbread. let it cool, cut into 1 inch cubes. Keep 2 2/3 cups for this recipe and freeze the rest for future use.

To make the pudding, preheat the oven to 350 degrees (or lower the oven if you have just made the cornbread).

Butter your baking pan, then put the cubed cornbread on the bottom.  Set aside.

Heat 1 T. of butter in a saute pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally.  Remove from the heat.  

Prepare the herbs --- measuring and chopping them --- measure out the heavy cream and collect the needed eggs.

Scatter the onions, cheese, and herbs over the cornbread cubes.

Whisk together the heavy cream and eggs with the 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.  Don't skip this step.  Even if you are in a hurry.  This step makes it a pudding.   

Bake until set and golden, about 40 minutes.  Serve hot.

Can be made and baked a day ahead and stored in the refrigerator.  Before serving, reheat the cornbread pudding, covered with aluminum foil, in a preheated 375 degrees oven until warmed through, 35 to 40 minutes.

Cornbread
(from Tom Douglas's Seattle Kitchen cookbook)

Makes an 8-in square pan of cornbread

1 cup all purpose flour
3/4 cup medium-ground yellow cornmeal
1/2 cup grated pepper Jack cheese 
red pepper flakes (optional, my addition)
1 t. baking powder
1 t. salt
2 large eggs
1 cup milk
3 T. honey
1/4 cup (1/2 stick) unsalted butter, melted
plus a little more for buttering the pan

Preheat the oven to 425 degrees.  Butter an 8-inch square baking dish.

Combine flour, cornmeal, cheese, baking powder, and salt in a large bowl.

Add the red pepper flakes, or skip this step if you don't want any heat.

Melt the butter and let it cool.  (I used the microwave for this. About 20 seconds.)

In another bowl, whisk together the eggs, milk and honey.

Add the wet ingredients to the dry ingredients, stirring until just combined.

Add the melted butter and stir into the mixture.

Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes.  (Mine was done at 15.)

When cool enough to handle, invert onto a cutting board and cut into 1 inch cubes.  There will be about 8 cups.  Reserve 2 2/3 cups for the pudding and freeze the rest for future use.

B

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