Cornbread bread pudding casseroles recipe made with chunks of freshly-baked cornbread cooked in a rich custard sauce in individual cast-iron ramekins. The cornbread can prepared with a mix or with the recipe from my Yellowstone Cookbook, making a decadent yet rustic dessert.
Servings: 4 servings
Cornbread casseroles in a rich custard sauce baked in individual cast-iron ramekins. The cornbread can prepared with a mix or the recipe from my Yellowstone Cookbook for a decadent yet rustic dessert.
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.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
