I have been making a version of this cornbread pudding at the holidays for years with varying cheeses and sometimes adding jalapenos if I’m feeling particularly spicy that year. I have to say that this version is pretty delicious. The tang from the goat cheese is a great counterbalance to the sweetness of the cornbread and the slight smokiness of the grilled corn and onions. I usually make the cornbread, but this year I bought a pre-made piece from Whole Foods. You can also make this in a 9- x 9-inch baking dish in the oven, but don’t miss out on the that little extra layer of flavor from the grilled corn and onions.
Skillet Cornbread Pudding
3 cups cubed cornbread
3 ears or grilled corn, kernels removed from cobs
1/2 sweet onion, grilled and chopped
2 teaspoon chopped flat-leaf parsley
1/2 teaspoon chopped thyme
1/2 teaspoon chopped fresh sage
4 ounces goat cheese, crumbled
5 large eggs
1 1/2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat and stabilize grill for indirect cooking at 350°F.
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.
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.