Finished pudding in a cast iron skillet on a hot pad on an outdoor wood table.

Skillet Cornbread Pudding

Name: Skillet Cornbread Pudding
Prep time: 2 h
Cook time: 1 h
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 3 C Cubed cornbread; 3 ears Grilled corn, kernels removed from cobs; 1/2 Sweet onion, grilled and chopped; 2 t Chopped flat-leaf parsley; 1/2 t Chopped thyme; 1/2 t Chopped fresh sage; 4 oz Goat cheese, crumbled; 5 lg Eggs; 1-1/2 C Heavy cream; 1 C Whole milk; 1 t Kosher salt; 1/2 t Freshly ground black pepper; Extra:; Cast Iron Skillet

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

3 cup Cubed cornbread
3 ears Grilled corn, kernels removed from cobs
1/2 Sweet onion, grilled and chopped
2 tsp Chopped flat-leaf parsley
1/2 tsp Chopped thyme
1/2 tsp Chopped fresh sage
4 oz Goat cheese, crumbled
5 lg Eggs
1-1/2 cup Heavy cream
1 cup Whole milk
1 tsp Kosher salt
1/2 tsp Freshly ground black pepper

Extra:
Cast Iron Skillet

Directions:

Preheat and stabilize grill for indirect cooking at 350°F.
Place cornbread cubes in at the bottom of the cast iron skillet.
Sprinkle the grilled corn, chopped grilled onion, and herbs over the cornbread, then pinch off and dot the top with pieces of goat cheese.
Whisk together the eggs, cream, milk, salt and pepper.
Pour over the top of the cornbread and let sit for 10 minutes while the cornbread absorbs some of the milk and egg mixture.
Place on the grates away from the heat and bake until set and golden; about 40 minutes.
Rotate the skillet 180 degrees halfway through cooking.
Serve hot.