This is one of my Autum favorites. It pairs well with Turkey, Chicken or other poultry.
Software
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon dried sage
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
3 cups cubed French bread
Hardware
1Mixing bowl
1 Graduated measuring cup
1Wooden spoon
1Oven proof skillet (not cast iron as it will turn it a greyish color)
Directions:
Heat oven to 350 degrees F.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, 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, or until set.
Cool slightly before serving.
1 ounce unsalted butter
1/2 teaspoon dried sage
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
3 cups cubed French bread
Hardware
1Mixing bowl
1 Graduated measuring cup
1Wooden spoon
1Oven proof skillet (not cast iron as it will turn it a greyish color)
Directions:
Heat oven to 350 degrees F.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, 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, or until set.
Cool slightly before serving.
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