Skillet Cornbread Pudding
Author: 
Recipe type: Indirect heat
 
Ingredients
  • 3 cups cubed cornbread
  • 3 ears or grilled corn, kernels removed from cobs
  • ½ sweet onion, grilled and chopped
  • 2 teaspoon chopped flat-leaf parsley
  • ½ teaspoon chopped thyme
  • ½ teaspoon chopped fresh sage
  • 4 ounces goat cheese, crumbled
  • 5 large eggs
  • 1½ cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat and stabilize grill for indirect cooking at 350°F.
  2. Place cornbread cubes in at the bottom of a 10-inch 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.
  3. 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.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/skillet-cornbread-pudding/