Dessert: Cornbread, Leek and Bacon Pudding

A savory and delicious bread pudding made from homemade cornbread.

Ingredients

10 slices bacon, cooked and crumbled
8 oz diced ham
1/2 cup butter, plus 2 tablespoons, and 1/2 cup melted for cornbread
1 1/4 cups chopped onion
1 cup chopped leeks
3/4 cup green onions
3 large eggs, lightly beaten
2 cups heavy whipping cream
5 oz cream cheese, softened
3 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons fresh oregano
1 1/2 cups saltine crackers, crushed
1 large egg, for cornbread
2 cups whole buttermilk
2 cups self-rising yellow cornmeal
3 tablespoons dried chives
1/4 teaspoon salt

Instructions

Preheat oven to 425 degrees. Generously butter a 13x9x2 inch baking dish.
In a large skillet, cook bacon until crispy; remove from pan, crumble and set aside, reserving grease. Add butter. Place over medium heat.
Add onion, leeks, and green onion and cook 6 to 8 minutes, or until tender. Remove from heat and set aside to cool.
Spoon half of cornbread crumbles into prepared baking dish; press down gently.
In a small bowl, whisk together eggs, heavy whipping cream, cheese, and chopped fresh herbs (mixture will be lumpy).
Pour 1/2 egg mixture over cornbread in prepared pan. Top with onion mixture. Sprinkle with crumbled bacon and ham. Add remaining cornbread crumbles, pressing down gently. Pour remaining half of egg mixture over cornbread. Set aside for 10 minutes to soak.
Top with crumbled crackers. Bake for 30 minutes or until set and golden brown. Allow to cool for 15 minutes before serving. Garnish with fresh oregano, if desired.

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