Cornbread bread pudding made with chunks of freshly baked cornbread soaked into a rich vanilla custard and baked. Individual cast iron ramekins give each serving a rustic, campfire-ready presentation that works as well at a dinner party as it does at an outdoor cookout.
This recipe is from my Unofficial Yellowstone Cookbook. The cornbread can be made from scratch using the cookbook’s recipe, or from a good-quality mix. There is also a recipe for honey compound butter in the book.
Parmesan cheese may sound surprising in a sweet dessert custard, but it’s the secret to what makes this pudding exceptional. The salt and subtle savory depth of Parmesan balance the sweetness of the custard and create a more complex flavor than sugar alone. It’s an Italian pastry technique applied to an American campfire classic.
What Makes This Cornbread Bread Pudding Special?
Cornbread has a natural sweetness deepens the custard, its slightly crumbly texture creates irregular pockets that hold more liquid than sliced bread, and the golden cornmeal crust adds textural contrast once baked.
Why Cast Iron Ramekins?
Individual cast iron ramekins retain heat and create a slightly crispier exterior on each pudding. Each guest gets their own self-contained pudding straight from the pan. If you don’t have cast iron ramekins, a standard 9-by-13-inch baking dish works fine. Adjust the baking time slightly as a larger dish will take longer to set in the center.
Ingredients
- 1 prepared cornbread about 1-pound cut into 1 to 2-inch chunks
- ½ cup melted butter
- 2 cups half & half
- ½ cup sugar
- 2 Tbsp vanilla extract
- 1 ½ tsp salt
- 6 large eggs
- 1 cup grated Parmesan divided
- 2 Tbsp honey for drizzling
- Honeycomb compound butter for serving
Instructions
- Preheat the oven to 350 degrees F.
- Place the cornbread chunks into either 4 prepared cast iron ramekins or a 9-by-13-inch baking dish.
- Combine the melted butter, sugar, half the Parmesan, half & half, vanilla and salt in a large mixing bowl, then whisk in the eggs until well combined. Pour over the cornbread and let sit for 10 minutes. Cover and bake for 30 minutes, then uncover, sprinkle on the other ½ cup Parmesan and bake for 20 minutes more or until browned and set.
- Let cool for 5 minutes. Drizzle with honey and serve with honeycomb compound butter.
