Makes 6 to 8 servings Careful with that new oven! Stephen Fries’ most memorable dinner party was one that never happened. “The week after moving into a new home in 1987, I had company over. I put a lasagna in the preheated oven and by mistake pushed the lever that locks the oven for self-cleaning. When I realized my mistake, I shut the oven off, but the oven remained locked until it cooled completely. We went out to dinner,” says the New Haven, Connecticut, resident. If party prep takes a disastrous turn, order pizza or Chinese, or just heat up soup and make grilled cheese sandwiches.
2 ¾ cups cubed cornbread
2 tablespoons unsalted butter
1 large sweet onion, thinly sliced
¾ cup shredded Cheddar cheese
1 teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
2 cups heavy cream
¼ cup canned creamed corn
4 large eggs
1 teaspoon kosher salt
Ground black pepper, to taste
Preheat the oven to 350 degrees. Grease an 8-inch square baking dish and spread the cornbread cubes in it. Melt the butter in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Reduce the heat to low and continue cooking, stirring often, until the onion caramelizes, about 30 minutes. Spread the onions, cheese, rosemary, and thyme over the cornbread.
In a large bowl, mix the cream, corn, eggs, salt, and pepper. Pour over the cornbread. Let stand for 10 minutes until the cornbread absorbs the liquid. Bake for 40 minutes, or until browned on top and set. Serve hot.
Makes 6 to 8 servings
Whenever you make caramelized onions for a dish, go ahead and make more than you need and store the extras in the refrigerator. Add to grilled cheese, pizza, and other dishes that could benefit from a little sweetness.