Cheesy Cornbread Bread Pudding
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6
Ingredients
Cheesy Cornbread Bread Pudding
- 4 large eggs
- 1 cup whole buttermilk
- 1 cup heavy whipping cream
- 1 teaspoon ground black pepper
- cornbread (recipe follows, cubed
- 1 pound bacon, cooked and crumbled
- 1 cup shredded Gruyere cheese
- ground black pepper, for garnish
- sliced green onion, for garnish
Cornbread
- 1 cup plain yellow cornmeal
- ½ cup All-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon Kosher salt
- 1¼ cups whole buttermilk
- 3 tablespoons unsalted butter, melted
- 1 large egg
Directions
Cheesy Cornbread Bread Pudding
Preheat oven to 350°F. Spray 6 (8-ounce) ramekins with cooking spray; place on a large rimmed baking sheet.
In a large bowl, whisk together eggs, buttermilk, cream, and pepper. Gently stir in Cornbread, bacon, and 3⁄4 cup cheese. Carefully spoon into prepared ramekins. Sprinkle with remaining 1⁄4 cup cheese.
Bake until golden brown and set in center, about 35 minutes. Garnish with pepper and green onion, if desired.
Cornbread
Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Make a well in center.
In a small bowl, whisk together buttermilk, melted butter, and egg. Add buttermilk mixture to cornmeal mixture, and stir until combined. Pour batter into prepared pan.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely.