Homemade cornbread, Gruyère cheese, and a mix of buttermilk and heavy whipping cream make this Cheesy Cornbread Bread Pudding extra indulgent.
Cheesy Cornbread Bread Pudding
Serves: 6
Ingredients
- 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 Gruyère cheese
- Garnish: ground black pepper, sliced green onion
Instructions
- Preheat oven to 350°. 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
Serves: 1 (8-inch) loaf
Ingredients
- 1 cup plain yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 1 1⁄4 cups whole buttermilk
- 3 tablespoons unsalted butter, melted
- 1 large egg
Instructions
- Preheat oven to 425°. 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.
