Pancetta Ciabatta Corn Pudding

Pancetta Ciabatta Corn Pudding is a cheesy rustic, comfort side dish for fall. Made with ciabatta bread, serve hot with garnished basil.

 
Friends, happy November! Today I’m sharing the perfect, comfort potluck or side dish for any gathering, Pancetta Ciabatta Corn Pudding.

Pancetta Ciabatta Corn Pudding

A dreamy recipe for Thanksgiving and the month of November? Yes, it is!

Pancetta Corn Pudding Recipe

This rustic corn pudding is made with a crusty ciabatta bread, with a creamy sauce and pancetta.

• Ciabatta bread
• Frozen corn
• Sweet onion
• Sugar
• Heavy cream
• Half and half
• Eggs + butter
• Pancetta
• Nutmeg + salt + white pepper
• Gruyere and Swiss cheese
• Basil

Lovely side dishes for fall

Take a deep breath–the holiday season is here! And when I think of the holidays, I would have to say side dishes are my favorite. I mean, there are so many to choose from. From Delicious Carrot Souffle Side Dish Recipe to Roasted Vegetable Goat Cheese Raisin Side Dish, and Basic Mashed Potatoes Recipe to Crispy Smashed Potatoes Recipe … what is your favorite side dish?

Suststitutions for the corn pudding:

One reader said they did not have the heavy cream, so they sustituted sour cream in its place. She said it worked like magjc.

Another said they added a couple roasted pobalano peppers (chopped up) to the recipe. Again – delish!

How to make corn pudding

You end up baking it for about 30 minutes, and then let it sit. Serve with your favorite protein, for a dreamy fall-time meal!

1. Toast the bread cubes.
2. Cook the pancetta with onion; add to the bread cubes.
3. Whisk together eggs, heavy cream, half and half, salt, pepper, and sugar and pour over the bread.
4. Sprinkle cheese over the top, and place a piece of parchment over it. Cover and bake.
5. Remove the parchment and bake some more!
6. Garnish with basil and serve hot.

Food just tastes better when the meal is cozy, casual and relaxing. Which is where casseroles and easy side dishes come in!

Oh, and this side dish makes a lovely breakfast/brunch recipe if you’re serving breakfast tacos on any upcoming weekends!

ENJOY!

Over the weekend we went on a fall sleigh ride at Sunriver Resort. They are now offering a new fall route for their carriage rides. It wasn’t too cold, the sun was shining, and the trees were dropping their last leaves. It seem it was just yesterday we watched the landscape change from rich green to fiery reds and golds to now almost brown and bare.

In a way, this was sort of our last fall-hoorah with our good friends. We spent an afternoon at Sage Spa for a spa treatment (yes, they are practicing safe social distancing), which was wondereful.

We also dined at Carson’s American Kitchen where we sipped on some fall/winter drinks and enjoyed some new fall recipes served in the restaurant: Their Classic Chicken Pot Pie and Stuffed Salmon with Dungeness Crab. Their appetizers (a butternut cheesy dip was our fave), and desserts were out of this world!

Their new winter drinks at the Twisted Tavern were a Hot Maple Old-Fashioned, Salted Caramel Martinis, and a New Old Fashioned. So good! 

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Pancetta Ciabatta Corn Pudding

One reader said they did not have the heavy cream, so they sustituted sour cream in its place. She said it worked like magjc.

Another said they added a couple roasted pobalano peppers (chopped up) to the recipe. Again - delish!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Yield: 8

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Ingredients

 

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• 10 oz ciabatta bread, cut into 1’’ cubes
• 4 c frozen corn, thawed and drained
• 1 medium sweet onion, diced
• 1 1/2 tsp sugar
• 1 c heavy cream
• 1 c half and half
• 4 large eggs
• 8 oz pancetta
• 7 Tbsp melted butter, divided
• 1 pinch of nutmeg
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 1 c shredded gruyere
• 1 c Swiss cheese
• Basil, chiffonade

Instructions

 

• Preheat oven to 350°. Place the bread cubes in a 9x13 baking dish and drizzle in 4 Tbsp butter; toast in the oven for 15 minutes. Remove and set aside.
• Heat a medium skillet over medium-high heat. Add the pancetta and cook for a few minutes, until the fat renders. Add the diced onion and cook until pancetta is lightly crisped, and onion is translucent and tender.
• Pour the pancetta, onion, and corn over the bread cubes and toss with your hands. Set aside.
• In a mixing bowl, whisk together eggs, heavy cream, half and half, salt, pepper, and sugar. Pour over bread mixture, and gently toss with your hands to combine. Spread the 2 cheeses over the top and fit a piece of parchment over it. Cover tightly with foil and bake on the center rack until the eggs have set, 25-30 minutes. Then remove the foil and parchment and return to oven for another 15 minutes, or until the cheese is golden.
• Garnish with basil and serve hot!

Cuisine: American

Course: Side Dish

Author: Sandy / Reluctant Entertainer

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