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This recipe is great all by itself, but I like to make it along with the BROWN GRAVY MEATBALLS for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀
CHEESY CORNBREAD PUDDING – serves 6
4 LARGE eggs
1 cup buttermilk (NOT low-fat)
1/2 cup heavy whipping cream
1 teaspoon FRESH ground black pepper
1 batch CORNBREAD (see below), cubed
1 pound bacon diced and cooked crisp
1 cup shredded Gruyere or baby Swiss cheese
1 green onion, diced for garnish

• Preheat oven to 350°.
• Spray 6-8 ounce ramekins with non-stick spray and place on a rimmed baking sheet.
• In a large bowl whisk together the eggs, buttermilk, cream and pepper.
• Gently fold in cornbread cubes, bacon and 3/4 cup of cheese.
• Spoon into prepared ramekins.
• Sprinkle with remaining cheese.
• Bake 30-35 minutes until golden brown and set in the center.
• Garnish with green onions.

CORNBREAD
1 cup PLAIN yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/4 cups buttermilk (NOT low-fat)
3 tablespoons unsalted butter, melted
1 LARGE egg

• Preheat oven to 425°.
• Spray an 8 inch round baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together cornmeal, flour, baking powder and salt ending with a well in the center.
• In a small mixing bowl whisk together buttermilk, butter and egg. Pour into the dry ingredient well, mixing until JUST combined.
• Pour into prepared pan.
• Bake 25 minutes until golden and toothpick comes out clean.
• Cool COMPLETELY!