Dutch Oven Cornbread Pudding

Name: Dutch Oven Cornbread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2 tablespoons unsalted butter; 1/2 onion (finely diced); 1 can (15 oz) creamed style sweet corn; 1 cup heavy cream; 3 eggs; 1 teaspoon baking powder; salt and pepper (to taste); 2 cups cubed cornbread; 1/2 cup grated Parmesan cheese

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 8

Author : Scott Stevens

Ingredients

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Instructions

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Step 1

Preheat a Dutch oven to 350 degrees F (180 degrees C). If using charcoal, place a full ring of coals on top of the lid around the outside edge and place half as many briquettes around the bottom outer edge of the Dutch oven.

Step 2

Add the butter and onions to the Dutch oven. Cook the onions until translucent.

Step 3

Combine the corn, cream, eggs, baking powder, salt, and pepper in a large mixing bowl. Add the cubed cornbread and fold to combine.

Step 4

Pour the cornbread mixture into the Dutch oven, right on top of the onion mixture. Sprinkle the top with Parmesan cheese. Bake for 50 minutes, or until set. Cool slightly before serving.