BakeAwayGirl

 Cornbread Pudding ½ onion diced 2 tbsp butter Seasonings: kosher salt, ground black pepper, dried thyme and rosemary 1 15oz can creamed sweet corn ½ cup frozen corn 1 cup heavy cream 2 eggs ½ cup yellow cornmeal ½ cup shredded parmesan 2 cups cubed French or Italian bread Set oven to 350* Sweat the onions with the butter and seasonings in an oven-safe skillet until soft Combine all the other ingredients in a mixing bowl except the bread and stir until a well integrated batter forms Fold the bread into the batter until covered, then pour straight on top of the onions in the skillet Put the skillet in the oven for 40-50 minutes.  Cool for 5-10 minutes before serving

Creamed Corn 20-24 oz frozen corn 1 cup heavy cream 1 cup milk (whole is best) 2 tbsp white sugar 1 tsp white pepper 1-2 heavy pinches of kosher salt Roux 2 tbsp butter 2 tbsp AP flour Mix these ingredients in a pot and bring to a boil, drop the heat and simmer for 5-7 minutes. Melt butter and mix in flour to form a thick paste.  Add to corn mixture and simmer for another 5 minutes  Remove from heat and serve 

Homemade Cornbread Adapted from here 1 cup yellow cornmeal 1 cup whole milk 1 cup flour 2/3 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 large egg 1/3 cup unsalted butter melted Preheat oven to 400* Mix the cornmeal and whole milk together in a mixing bowl. Allow to sit for 10 minutes. DON'T TOUCH. After 10 minutes, stir in the rest of the ingredients. Make sure you stir well to incorporate all of the ingredients. Pour into a greased 8x8 pan. Bake for 25-30 minutes or until the edges are lightly browned.