Cornbread Pudding with Whiskey Caramel

Southern Living
Cornbread Pudding with Whiskey Caramel
For a different look, bake in 8 to 10 lightly greased 8-oz. ramekins in a jelly-roll pan. Reduce covered bake time to 25 minutes; reduce uncovered bake time to 10 to 15 minutes.
Makes 8 to 10 servings


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Vegetable cooking spray
1/2 cup butter
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1 1/2 teaspoons kosher salt
5 large eggs


Hands-on: 15 Minutes
Total: 3 Hours

1. Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.

2. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.

Created date

July 2014