Tuesday, November 26, 2013

Corn and Sourdough Bread Pudding

Put a spin on your traditional stuffing with this bread pudding that combines sweet corn and crusty sourdough.

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 It's a couple of days before Thanksgiving, THE greatest holiday of all, in my opinion.
The one holiday that we celebrate that is ALL about food and family.

If your anything like me, there are some traditional dishes that you must have on your table every year. However, there are some dishes where you allow some variation of a tradition.
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I grew up eating corn pudding for Thanksgiving...the stuff with canned cream corn, jiffy corn mix, eggs, and cheese. It just doesn't get any better, or any less gourmet. 
Then there's the stuffing, that usually includes stale sourdough bread. Also delicious.
This year, I decided to combine the two into a corn and sourdough bread pudding, topped with cheese, of course.
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This amazing dish would be the perfect compliment to your turkey this year. The sweetness of the corn paired with the sharp cheddar and tangy sourdough is pure savory bliss in every bite. And it's even better if assembled a day (or two!) ahead then baked the day of. That alone makes it worthy of a spot on your turkey day buffet!

Corn and Sourdough Bread Pudding
Serves 8 

1 lb sourdough loaf, cut into 1 inch pieces (stale is best)
1 egg
2 cups half & half
2 cups grated sharp cheddar, divided
24 oz frozen corn kernels
1 tsp Kosher salt
Freshly ground pepper
2 Tbsp butter
2 celery stalks, diced
1 small onion, diced
2 Tbsp minced sage
1/4 cup all-purpose flour
2 cups chicken broth

Preheat oven to 350 degrees F. Spray a 9x13 inch casserole dish with non-stick cooking spray. Set aside.
In a large bowl, whisk egg with half & half. Add bread, 1 1/2 cups cheese, corn, salt and pepper. Toss to coat and allow bread to soak for at least 30 minutes.
Meanwhile, melt butter over medium heat in a skillet. Add celery and onion. Saute until soft, but not browned, about 8-10 minutes. Add sage and sautĂ© for one minute longer. Sprinkle on flour and cook until a paste forms. Slowly add chicken broth, stirring constantly until thickened. Add salt and pepper to taste. Pour sauce over bread mixture and toss to evenly coat.
Spoon mixture into casserole dish and top with remaining cheese.
Bake in preheated oven for 45-60 minutes or until cooked through and golden brown on top.

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