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Cornbread Pudding, Easy and Delicious!
  • 10 ounces leftover Skillet Cornbread or other leftover cornbread, ~3 ½ cups
  • butter for greasing baking dish
  • 2 cups whole milk (see recipe note)
  • 4 large eggs lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 green onions finely chopped
  • 2 teaspoons chopped fresh flat leaf parsley
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried
  • 3 ounces sharp cheddar cheese shredded
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