Cast Iron Cornbread Pudding with Bacon and Green Onions

Place the bacon strips in a 10-inch cast iron skillet over medium heat. Cook, turning occasionally, until the bacon is deep golden brown and fully rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Leave 2 tablespoons of the bacon drippings in the skillet and discard the rest.

Add the scallions to the remaining bacon drippings in the skillet. Cook over medium heat, stirring often, until just softened and fragrant, about 1 minute. Transfer to a plate and set aside.

In a large mixing bowl, crack the eggs and add the heavy cream and whole milk. Whisk together vigorously until fully combined and slightly frothy, about 30 seconds.

Add the all-purpose flour, baking powder, baking soda, salt, and black pepper to the egg mixture. Use a spatula or wooden spoon to fold everything together until just combined — a few small lumps are fine. Do not overmix or the pudding will be tough.

Pour in the melted butter, then fold in three-quarters of the cooked bacon (chopped), the softened scallions, and the shredded cheddar cheese. Stir gently until everything is evenly distributed throughout the batter.

Melt the remaining 1 tablespoon of butter in the same cast iron skillet, tilting to coat the bottom and sides. Pour the batter into the skillet and spread it into an even layer. Place in the oven and bake at 400°F until the top is deep golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Remove the skillet from the oven and let the pudding rest for 10 minutes — this helps it set up properly for slicing. Cut into wedges or squares and serve warm, topped with the reserved chopped bacon.