Skillet Cornbread Pudding with Caramel Pecan topping. Perfect for leftover cornbread!

Caramel Pecan Cornbread Pudding

Savor the taste of cornbread in this sweet treat. 
Course Dessert
Cuisine American
Keyword bread pudding
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 560kcal
Author ©Emily Grace | Grace and Good Eats


  • 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

Caramel topping:

  • 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.


Calories: 560kcal | Carbohydrates: 72g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 595mg | Potassium: 242mg | Fiber: 3g | Sugar: 45g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 157mg | Iron: 2mg