Sourdough and Corn Pudding

Name: Sourdough and Corn Pudding
Ingredients: 3 cups half-and-half; 2 eggs; 1/3 cup sugar; 2 teaspoons salt; 25 grinds black pepper; 2 sourdough loaves, torn into bite size chunks (about 1 pound); 1/2 stick butter; 1 large onion, finely diced; 1 cup stalks celery, thinly sliced; 1/4 cup all-purpose flour; 2 cups chicken stock, low sodium, free range, warm or room temperature; 6 (15-ounce) cans corn, drained

12 ingredients

11 steps

Ingredients

3 cups half-and-half
2 eggs
1/3 cup sugar
2 teaspoons salt
25 grinds black pepper
2 sourdough loaves, torn into bite size chunks (about 1 pound)
1/2 stick butter
1 large onion, finely diced
1 cup stalks celery, thinly sliced
1/4 cup all-purpose flour
2 cups chicken stock, low sodium, free range, warm or room temperature
6 (15-ounce) cans corn, drained

Directions

1

Preheat oven to 350 degrees F.
2

In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper.
3

Tear up bread into small pieces.
4

Soak bread in half-and-half mixture.
5

Meanwhile, melt butter in large skillet.
6

Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock.
7

Cook until thickened.
8

Add corn and cook until corn is heated through.
9

Toss corn mixture together with the soaked bread.
10

Pour into greased 13 by 9-inch pan.
11

Bake for 45 minutes.