Savory Corn Bread Pudding

The inspiration for this delicious dish came to me in the middle of the night and literally kept me up for two hours just because I was so excited about it. And my lack of sleep was not in vain, in fact the first words out of my sisters mouth were, "you're making this for Christmas!" The only thing that could possibly make it better would be some fresh chopped jalapenos, so feel free to experiment.

FYI: the reason for it's name is because its a softer, more moist (sorry about the word but it is) cornbread, but not quite a corn pudding either, just a fabulous mix of the two.

Savory Cornbread Pudding

• 1 package of polenta (I used an organic sun-dried tomato version)
• 1/4 cup whole wheat pastry flour
• 2 very ripe bananas mashed
• ¾ cup frozen fire-roasted corn
• ½ cup shredded grass fed cheddar cheese
• 3 tsp baking powder
• 1 tsp salt
• ½ tbsp rosemary
• ½ tbsp thyme
• 1/4 cup olive oil
• 2/3 cup milk
• 2 eggs
• Spray oil or butter

Directions:

Preheat oven to 400 degrees. Place a greased cast iron pan in the oven while it’s preheating

Mash the bananas and polenta together then add the rest of the dry ingredients (except for the corn and cheese)

Add the wet ingredients: olive oil, buttermilk, eggs. Whisk it together until it all comes together. Then fold in the corn and cheese

Pour mixture into preheated cast iron pan. Bake at 400 for about 40 minutes. It’s done if it springs back when you press on it, or when a toothpick comes out clean. Cool completely before cutting.