Ingredients
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4
-
4
-
2
-
1/4
-
1/4
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
2nd Time’s the Charm Cornbread Pudding, Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time’s the charm with this delectable cornbread pudding use the leftover cornbread the second day so the bread sops up all the delicious pudding!, I’ve made this recipe a few times and absolutely love it! You can easily half the recipe if you don’t want a large amount I like mine a little sweeter so add more of the sugars (1/2 cup) and cinnamon (1 teaspoon) I cook mine in a cast iron skillet for 40 minutes til center is set Add some butter or rum sauce to top it off Perfect!, Pros: good way to use up cornbread, easy to put together, tasty with my modifications below Cons: No cooking time in recipe which was super frustrating I think I baked it for 45 minutes in a loaf pan It is not 30 minutes, with or without prep time, so that is inaccurate It did not cook evenly – moister in middle and top than elsewhere But you get away with it because it is ok if it is mushy I think I would prefer a square pan for more even cooking That said, we ate it within 10 min coming out of oven, so maybe it needed to set It was elevated from good to scrumptious with a vanilla sauce used this one: allrecipes com/recipe/217181/best-bread-pudding-with-vanilla-sauce/ I would have rated it a 3/5 without it I added frozen blueberries because I like blueberries with cornbread Would I make cornbread to make this recipe? No If I was baking cornbread, would I bake extra to make this recipe? Maybe 🙂
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Steps
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1
Done
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Preheat Oven to 375 and Spray Glass Loaf Pan, Then Layer Cornbread in Bottom. |
|
2
Done
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in a Mixing Bowl, Whisk Eggs, Milk, Sugars, and Aromatics. |
|
3
Done
|
Pour Over Cornbread, Pressing Chunks of Bread Down Into Liquid. Liquid Should Cover All Bread. |
|
4
Done
|
Bake at 375 Until All Pudding Mixture Is Baked and Golden. |
|
5
Done
|
Delicious Served Hot or Cold! |
