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Savory Cornmeal Pudding with Rosemary and Cheese is a delightful comfort food that strikes the perfect balance between creamy and hearty. With its golden-brown crust and fluffy interior, this dish is not only visually appealing but also packed with flavor. The combination of cornmeal, fresh rosemary, and melted cheese makes it an irresistible side dish for family gatherings or weeknight dinners.
Why You’ll Love This Recipe
This Savory Cornmeal Pudding is a versatile and satisfying addition to any meal. It’s easy to prepare, making it perfect for both novice cooks and seasoned chefs. Plus, it can be customized to suit your taste preferences.
- Comforting and hearty texture
- Easy to make with simple ingredients
- Perfect for pairing with a variety of main dishes
- Can be made ahead of time and reheated
- Customizable with different herbs and cheeses
Ingredients
- 1 cup cornmeal
- 4 cups whole milk
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheese (such as cheddar or Gruyère)
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
How to Make Savory Cornmeal Pudding
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large saucepan, heat the whole milk over medium heat until it is steaming but not boiling.
- Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook for about 5 minutes until the mixture thickens.
- Remove the saucepan from heat and let it cool slightly before adding the melted butter, eggs, salt, pepper, and baking powder. Mix well to combine.
- Fold in the shredded cheese and fresh rosemary until evenly distributed.
- Pour the cornmeal mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Tips for the Best Results
- Make sure to whisk the cornmeal into the milk gradually to avoid clumps.
- For a richer flavor, use a combination of cheeses like mozzarella and Parmesan.
- Allow the pudding to rest after baking; this helps it set and makes slicing easier.
Easy Variations
- Add sautéed vegetables like spinach or mushrooms for extra nutrition and flavor.
- Substitute fresh herbs like thyme or basil for rosemary to switch up the taste.
- Incorporate cooked bacon or ham for a savory twist.
What to Serve With It
- Grilled chicken or steak for a hearty meal
- Roasted vegetables for a balanced side
- A fresh garden salad for a light pairing
- Chili or stews for a comforting combination
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the pudding in the oven at 350°F (175°C) for about 15 minutes or until heated through.
Recipe Card
Recipe Name: Savory Cornmeal Pudding with Rosemary and Cheese
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 8 servings
Ingredients:
1 cup cornmeal
4 cups whole milk
4 large eggs
1/2 cup unsalted butter, melted
1 cup shredded cheese (such as cheddar or Gruyère)
2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large saucepan, heat the whole milk over medium heat until it is steaming but not boiling.
3. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook for about 5 minutes until the mixture thickens.
4. Remove the saucepan from heat and let it cool slightly before adding the melted butter, eggs, salt, pepper, and baking powder. Mix well to combine.
5. Fold in the shredded cheese and fresh rosemary until evenly distributed.
6. Pour the cornmeal mixture into the prepared baking dish, smoothing the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes: Make sure to whisk the cornmeal into the milk gradually to avoid clumps. Allow the pudding to rest after baking for easier slicing.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 8 servings
Ingredients:
1 cup cornmeal
4 cups whole milk
4 large eggs
1/2 cup unsalted butter, melted
1 cup shredded cheese (such as cheddar or Gruyère)
2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large saucepan, heat the whole milk over medium heat until it is steaming but not boiling.
3. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook for about 5 minutes until the mixture thickens.
4. Remove the saucepan from heat and let it cool slightly before adding the melted butter, eggs, salt, pepper, and baking powder. Mix well to combine.
5. Fold in the shredded cheese and fresh rosemary until evenly distributed.
6. Pour the cornmeal mixture into the prepared baking dish, smoothing the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes: Make sure to whisk the cornmeal into the milk gradually to avoid clumps. Allow the pudding to rest after baking for easier slicing.
