Parmesan-Herb Cornbread Pudding

Need a winning side dish? Try our Test Kitchen's savory spin on Ben Mims' sweet recipe.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 30 Minutes

Ingredients

Vegetable cooking spray
1/2 cup butter
1 tablespoon fresh thyme leaves
2 cups milk
2 tablespoons sugar
1 1/2 teaspoons kosher salt
5 large eggs
1 cup (4 oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter and thyme in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 2 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes. Sprinkle Parmesan cheese over cornbread.

2. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes.

Note:

September 2014