Campfire style cornbread bread pudding recipe made with chunks of freshly-baked cornbread cooked in a rich custard sauce in cast-iron. It can be prepared with a mix or from scratch, making a decadent, rustic dessert casserole.
Servings: 4 servings
Campfire Style Bread pudding cornbread casserole served in cast-iron ramekins
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
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.
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