Camp Oven Cornbread Pudding Dish

This recipe is really tasty and full of flavour. It may just take you a while to finish up the dish but it surely is worth the wait. Even when you’re in the middle of nowhere and out from your home, as long as you share this dish with your loved ones, it will be a sweet moment for the rest of you.


This tasty and flavourful pudding surely makes 3 side dishes but no worries because this can easily be doubled!


6 or about 2 ½ cups of Corn cakes (diced)
1/3 cup of Wayne’s Green Tomato Relish
1 cup of corn
½ teaspoon of Kosher salt
1/3 cup of Almond milk
1 piece of Egg (beaten)


First, you have to preheat the oven to 350°F.

After that, you must spray 3 ramekins with oil or just about 1 ½ quart casserole dish.

Using a large bowl, combine together the diced corn cakes, green tomato relish, corn as well as the salt.

Next is to mix in together the almond milk and the beaten egg.

Now, combine the corn cake mixture with the milk and the egg. Stir them until well mixed.

Afterwards, you should be able to distribute the mixture evenly between the ramekins. Bake these for around 40-45 minutes for the ramekins and 55 minutes to about an hour for the casserole dish until the top is brown in colour and if it is already firm to the touch.

Now, serve up!

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