SIDE: CORN-ASIAGO BREAD PUDDING
PG tested
The original recipe called for fresh corn but being November et al., we went with frozen kernels. We also used skim milk and increased the amount of whipping cream, and it worked just fine.
1 cup skim milk
1½ cups whipping cream 3 large eggs
Salt to taste
½ teaspoon freshly ground black pepper
1 (12-ounce) baguette, cut into 1-inch cubes
4 cups frozen corn kernels, thawed
1½ cups (6 ounces) shredded Asiago cheese
Whisk together milk, whipping cream, eggs, salt and pepper in a large bowl; add the bread, tossing to coat. Let stand 30 minutes.
Preheat oven to 375 degrees.
Stir corn and Asiago cheese into the bread mixture.
Spoon into a well-buttered 13-by-9-inch baking dish. Bake for 45 minutes or until set and golden brown.
Serves 12.
— Adapted from “Recipe Revival: Southern Classics Reinvented for Modern Cooks” by editors of Southern Living (Oxmoor House; Oct. 18, 2016; $27.95)
(Published 2016)