Description
A delightful and savory pudding made with sweet Vidalia onions and cornbread, perfect for any occasion.
Ingredients
Scale
- 2 cups cornbread, crumbled
- 2 large Vidalia onions, thinly sliced
- 3 tablespoons butter
- 2 cups milk
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the sliced Vidalia onions and sauté for about 10-12 minutes, or until they are soft and caramelized. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the crumbled cornbread, sautéed onions, milk, eggs, shredded cheddar cheese, salt, black pepper, garlic powder, and cayenne pepper (if using). Stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 35-40 minutes, or until the pudding is set and the top is golden brown.
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Ensure the onions are caramelized for a deeper flavor.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg