Skillet Cornbread Pudding

Skillet Cornbread:
1 cup cornmeal
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
1 cup buttermilk
1 egg
2 ounces melted butter

In a bowl, combine all dry ingredients. In another bowl, whisk together egg and buttermilk. With a rubber spatula, pour the wet ingredients into the dry and gently fold them together. Once incorporated, fold the melted butter into the mix. Pour mixture on preheated Le Creuset skillet and bake at 425°F until golden brown.

Skillet Cornbread Pudding:
2 cups diced cornbread 
1 ¾ cups cream
1 egg
½ teaspoon salt
1 teaspoon minced chives

In a mixing bowl, combine eggs, cream and salt and whisk together. Fold in cornbread and chives. Place mixture into Le Creuset skillet. Bake in 350°F oven until set (approximately 25-30 minutes). Remove from oven and serve.

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