cornbread pudding
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 5 cups day-old cornbread, crumbled
  • 4 eggs, lightly beaten
  • 2 cups milk
  • ⅓ cup light brown sugar
  • 2 tablespoons vanilla
  • 1 teaspoon cinnamon
  • ½ cup cold heavy whipping cream
  • 1 tablespoon powdered sugar
  • strawberries and blueberries (for serving)
Instructions
  1. Preheat to 375 degrees. Spray a 9x9 square pan with nonstick cooking spray or grease with butter.
  2. Put cornbread to a large bowl and set aside.
  3. In a medium-sized bowl, whisk together vanilla, cinnamon, brown sugar, eggs and milk. Pour over cornbread and stir to combine.
  4. Pour cornbread mixture into greased pan and bake for approximately 20 minutes, until top is golden-brown.
  5. While cornbread pudding is baking, beat cold heavy cream and powdered sugar together in a large metal mixing bowl with an electric mixer until stiff peaks form. Cover and refrigerate until serving.
  6. Slice and wash strawberries and combine with blueberries.
  7. When cornbread pudding is fully baked and a toothpick inserted comes out clean, remove from oven and slice into thick slices. Top with whipped cream and berries and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/02/leftover-cornbread-pudding.html