Sweet Corn Bread Pudding (Low Carb)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 eggs
- salt and pepper to taste
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ground black pepper to taste
- 3 tablespoons butter
- 1 cup heavy cream
- 1/2 teaspoon thyme
- 1/2 cup almond meal
- 1/2 cup parmesan cheese shredded
- 1/2 teaspoon rosemary
- 1/4 teaspoon xanthan gum
- 2 cups ----sue's-low-carb-bread---- cubed
- 15 ounces ----mock-creamed-corn---- ----------
- 15 ounces baby corn diced
- 1 tablespoon zero calorie sweetener
- ----rest-of-the-ingredients---- -----------
- 1 ounce unsalted butter
- 1/2 onion diced fine
- Carbohydrate 15.7853624723577 g
- Cholesterol 83.4312527985355 mg
- Fat 25.6221710390708 g
- Fiber 2.20595117343351 g
- Protein 5.67423221719916 g
- Saturated Fat 15.9192041567708 g
- Serving Size 1 1 Serving (268g)
- Sodium 365.981061798041 mg
- Sugar 13.5794112989242 g
- Trans Fat 1.50960677977632 g
- Calories 306 calories
Bake "Sue's Low Carb Bread" and cube. -"Mock" Creamed Corn- In a medium bowl, combine the corn, sweetener, Xanthan gum and butter, mix well. Pour the corn mixture into a large skillet over medium heat and cook for 5 minutes, stirring often. Add the heavy cream and cook for an additional 10 minutes, stirring often until thickened to your liking. Season with salt and pepper. Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, almond meal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
