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Parmesan-Herb Cornbread Pudding

Hands-on time 15 mins
Total time 2 hrs, 30 mins
Yield Makes 8 to 10 servings
Need a winning side dish? Try our Test Kitchen's savory spin on Ben Mims' sweet recipe.

Ingredients

How to Make It

  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.