This is a savory pudding, in which you can use stale cornbread or buy at the bakery. It also has corn kernels (we’d use kernels freshly scraped off the cob) and Colby cheese.
8-inch square pan of stale cornbread, crumbled
2 tablespoons butter
1 medium onion, chopped
1 cup corn kernels, fresh or canned
1/2 teaspoon fresh marjoram or thyme
3 eggs, lightly beaten
1 cup evaporated milk
1 cup grated Colby cheese, longhorn or mild cheddar
Preheat oven to 350 degrees. Butter a large baking dish.
Place cornbread in a large bowl.
Warm butter in a small skillet over medium heat. Stir in the onion and saute until translucent, about 5 minutes. Mix in the corn and marjoram and cook another minute. Spoon this mixture into the cornbread. Then stir in the eggs and milk, followed by the cheese. Pour the pudding into the prepared baking dish. The pudding can be made ahead to this point and refrigerated. Let it sit for 30 minutes at room temperature before proceeding.) Dust the top of the pudding with paprika and bake 30-35 minutes until it is lightly firm and golden.
Makes 8 servings
From “Born to Grill” by Cheryl Alters Jamison and Bill Jamison