Sometime last year I went to a BBQ restaurant in Dallas that served cornbread pudding for dessert. It was one of those things that I didn’t know I was missing in my life until I experienced it for the first time. I like my cornbread a little sweet, but turning it into bread pudding was something I had never considered! It was perfection, and such an awesome pairing to delicious, smokey BBQ.
Since cornbread is obviously a main component of this dish, it’s important to use a quality cornbread. Fleischmann’s sent me a package of their Simply Homemade Cornbread to try and it was legit the best cornbread I’ve had. I wasn’t loyal to any brand prior to trying it, and would flip flop between buying box mix and making my own; though I could never seem to find the perfect ratio of sweetness when I tried to make it myself.
The closest thing to homemade in the baking aisle, Simply Homemade Cornbread is made with more corn than the leading brand and its balanced flavor has just the right amount of sweetness while the texture is the perfect combination of fluffy and “grit.”
This cornbread pudding is everything you want it to be. Soft, fluffy, sweet. The caramel topping is the same one I use for my Caramelized Pecan Brie, just in a smaller batch. It’s a perfect recipe for your next BBQ cookout or for when you have leftover cornbread. Though, after trying Simply Homemade Cornbread I can almost guarantee we won’t have any left over anymore! 🙂
Savor the taste of cornbread in this sweet treat.
- 15 oz package of Simply Homemade Cornbread
- 3/4 cup brown sugar divided
- 2 cups milk
- 1 cup heavy cream
- 4 eggs
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 2 tbsp butter
- 2 tbsp light corn syrup
- 1/8 tsp salt
- 1/8 tsp baking soda
- 1/4 cup pecans chopped
Bake the cornbread as directed on the box.
Allow the cornbread to cool, and then slice into small squares.
Fill a skillet or casserole dish with the pieces of cornbread.
In a large mixing bowl, combine milk, cream, eggs cinnamon, and half of the brown sugar. Mix well.
Sprinkle the remaining brown sugar evenly over the cornbread.
Pour the egg mixture over the cornbread.
Bake for 50 minutes at 325 degrees.
While the cornbread is cooling, prepare the caramel topping.
In a small saucepan, heat the brown sugar, butter, and corn syrup over medium heat, stirring constantly until it begins to soft boil.
Allow the mixture to soft boil without stirring for one minute.
Remove from heat and immediately stir in salt and baking soda.
Pour the caramel sauce over the cornbread.
Top with pecans.
Note: I received a sample of product and compensation for my recipe development, as always, all thoughts, opinions, and love for cornbread are my own.