Sweet Corn Bread Pudding with Tillamook Cheddar

Serves:
12
Chef:
Irv Miller
Ingredients:
16 cups cubed French bread
4 cups stone-ground yellow cornmeal
4 cups finely diced Vidalia onions
8 ounces unsalted butter
4 teaspoons fresh thyme, leaves removed from stem
4 teaspoons fresh rosemary, leaves removed from stem and chopped fine
1 gallon homemade creamed corn
16 eggs
2 quarts half-and-half
10 teaspoons baking powder
6 cups Tillamook extra-sharp cheddar, shredded
8 teaspoons kosher salt
2 teaspoons ground black pepper
Chef's Narrative:
Sweat onions with butter and fresh herbs about 4 minutes over medium heat.
In a large mixing bowl, combine creamed corn, half-and-half, eggs, baking powder, cornmeal, and grated cheese. Add sautéed onions and herbs. Season mixture with salt and pepper. Add cubed bread and fold into mixture. Pour batter into greased pan. Bake for 1 hour or until set. Let rest 15 minutes before scooping to serve.