Home » RECIPES » Recipe: Mushroom & Bacon Cornbread Pudding from Barrio

Recipe: Mushroom & Bacon Cornbread Pudding from Barrio

Suggested wine pairing: California Chardonnay or Sauternes (pairing made by DineAmic Group’s Corporate Sommelier Adam Sweders)


  • 1 c chopped raw bacon
  • 1/2 c chopped onions
  • 1/4 c chopped garlic
  • 1/2 c chopped fennel
  • 2 c Chantrelle mushrooms
  • 2 c chicken broth
  • 2 c heavy cream
  • 2 Tbsp fish sauce
  • 1 tsp salt
  • 1 chopped bunch of parsley
  • 4 eggs
  • 4 c cubed corn bread


In a heavy bottom pot, sautée the garlic, onions, bacon and fennel for 10-minutes at a medium heat. Add the mushrooms and cook all of it together for another 10 minutes at a high temperature. Set aside the liquid mix for future use.

Next, mix the chicken stock, salt, eggs, cream, fish sauce, and chopped parsley. Mix the cornbread in with the veggies. Add the previously-made liquid mix in, and let it sit for at least 3 to 5 hours.

After letting it sit, bake the mixture at 325 degrees for 1 hour. Let it cool for 30 minutes and then serve!