Southern-Style Corn Pudding
Toasted bread adds texture and body to this dish. Just a touch of sugar will compliment the cream for Southern flavor.
2 cups white bread, torn into 2" pieces
1 yellow onion, peeled and grated
1⁄4 lb. Smithfield ham, sliced into ribbons
6 tbsp. melted butter
1 1⁄2 cups cream
3–4 cups cooked fresh corn kernels (cut from about
1 tsp. salt
1⁄2 tsp. freshly ground white pepper
1 tbsp. sugar
1. Preheat oven to 350į. Place bread in a baking dish and mix in onion and ham. Drizzle in butter and toast in oven 10 minutes. Remove and set aside.
2. Whisk together eggs and cream in a medium bowl. Mix in corn, salt, pepper, and sugar; pour over bread mixture. Bake until set and golden, 30–40 minutes.