Third Time is a Charm...Corny but GOOD!

I have now made this dish 3 times in the past few months and I finally hit the mark this week. I made it for our Holiday Lunch at the office and at least 10 people asked for the recipe, so...here's your sign...it was good!

Corny Corn Bread Pudding (Serves 10-12 as a side dish)

Ingredients
1 batch favorite Cornbread recipe, cooked and crumbled
4-6 Sandwich/Hoagie Rolls or Hot Dog buns--2 to 3 day old is best
1 Sweet, Yellow Onion, diced
4-5 Stalks Celery, diced small
3 Tbs Butter
2 1/2 Cups Chicken Stock (divided)
2 Cans Creamed Corn
1 Large Pkg Whole Kernel Sweet Corn
1 Tsp Garlic Powder
2 Cups Grated Cheddar Cheese
5 Eggs at room temp
1 Cup Milk
Salt and Pepper to taste

(NOTE: This starts out much like Southern cornbread dressing for Thanksgiving or a Corn Souffle)

In large mixing bowl, crumble up the Cornbread and Rolls and set aside

Saute Onion and Celery in Butter until tender. Add some of the Chicken Stock (about 1 cup) and season with Salt, Pepper and Garlic Powder. Cook on Med heat to reduce for about 5 minutes.
Add in the Frozen Corn and heat through. Add both cans of Creamed Corn, the remainder of Chicken Stock. Remove from heat and let cool for several minutes.

In small mixing bowl, whisk together the eggs and milk and set aside. When cooked vegetables have cooled enough not to scramble the eggs, pour them into the crumbled bread and combine well. Taste for seasoning and adjust as needed. Add in the eggs, milk and cheese and combine.

Preheat Oven to 350 degrees

Prepare a large dish or roasting pan with a non-stick spray. Pour in mixture and cover with foil.

Put dish in oven and reduce heat to 300 degrees. Bake for 45 minutes covered. Remove foil and continue baking for 15-20 minutes until just brown around the edges and the eggs are cooked through in the middle. Do not over bake or it can become dry.

(NOTE: If serving immediately, turn off the oven when you remove the foil and allow to finish baking and to keep warm).

I combined everything the night before and baked it off the next morning. This freezes GREAT!

This can be a MAIN DISH by simply adding 3-4 cups of cooked, shredded chicken and another 1/2 Cup of Chicken Stock...

ENJOY!