CORNBREAD PUDDING

If you’re looking for a hearty and delicious side dish to go with grilled, broiled or roasted meats, look no further. We’ve created a cornbread pudding so moist and good you’ll think you’re at grandmother’s house!

Serves 6-8.

8 cups crumbled cornbread made from your favorite recipe.
4 bacon slices, cooked until crisp, drained well and crumbled into tiny bits
2 eggs, beaten
1 (8-ounce) cans cream-style corn
1 ear of fresh corn, corn cut from the cobs with “corn milk”, or substitute 1 cup frozen whole kernel corn, thawed
1 tablespoon dry Fredericksburg Farms Herbs of Provence Bread Dipping Mix
3 green onions, chopped, including green tops
⅔ cup (3 ounces) shredded cheddar cheese
½ cup heavy cream
½ cup whole milk