I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Sweet Corn Bread Pudding

1/2 onion, diced fine
2 Tbsp. (1 oz.) unsalted butter
1/2 tsp. thyme
1/2 tsp. rosemary
1 (15 oz.) can cream style corn
1 cup heavy cream (or half-and-half, fat free or regular)
2 eggs
1 tsp. baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 tsp. kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, corn meal, Parmesan cheese, salt and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes at 350 degrees about 50 minutes until set. Cool slightly before serving. 

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