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. I flip flop between buying box mix and making my own but I’ve found I do prefer the baking mix for this recipe.
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.
- 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.