Bacon-and-Cheese Cornbread Pudding

Bacon-and-Cheese Cornbread Pudding

This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Bacon-and-Cheese Cornbread Pudding Recipe

Bacon-and-Cheese Cornbread Pudding

3 large eggs, divided

3 cups milk, divided

1 (8.5 oz.) box cornbread mix

6 pieces bacon

2 cups shredded reduced-fat Cheddar cheese

¼ cup thinly sliced scallions

 

Preheat the oven to 400 F.  Coat a deep-dish pie plate with cooking spray.

Lightly beat 1 egg with 1 cup of milk; stir in the cornbread mix and let stand 5 minutes to allow some (not all) of the lumps to dissolve.  Transfer to the pie dish and bake until a toothpick stuck in the center comes out clean, about 17 to 20 minutes.  Remove from oven, reduce oven temperature to 50 degrees, and allow cornbread to cool, cut in 1 inch pieces.

Cook the bacon; drain on paper towel and crumble.

Beat the remaining 2 eggs with a fork; stir in the remaining 2 cups of milk and cheese.  Add the cornbread, bacon and scallions; allow to stand 10 minutes, stirring occasionally, until the cornbread becomes soggy.

Wipe out the pie dish and again coat with cooking spray.  Pour the bread pudding mixture into the prepared pan and bake until the center is just set and a toothpick comes out clean, about 40 minutes.  Allow to cool slightly before cutting into wedges to serve.             8 servings

 

(Recipe for Bacon-and-Cheese Cornbread Pudding was is Newsday, December, 2013)