[Sca-cooks] Indian Pudding

Martha Oser osermart at msu.edu
Tue Oct 31 13:57:55 PST 2006

I've had great response to this recipe from "Good Eats." 


1/2 onion, diced fine
1 oz butter
1/2 t thyme
1/2 t rosemary
1 (15-ounce) can creamed corn
1 c heavy cream
2 eggs
1 t baking powder
1/2 c yellow cornmeal, coarse ground
1/2 c shredded parmesan cheese
1 t kosher salt
ground black pepper
2 c cubed french bread (day old is good) 

Heat oven to 350 degrees F. 

Sweat onions with butter and herbs in an oven safe skillet until translucent 
(I usually use the big cast iron skillet). 

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and 
pepper in a large mixing bowl. Add cubed bread and fold to combine. Let sit 
15 minutes or so to allow the bread to soak up some of the liquid.  Pour 
batter into skillet, right on top of the onion mixture. Bake 50 minutes, or 
until set. Cool slightly before serving. 

More information about the Sca-cooks mailing list