Cornbread Pudding

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Do you ever wonder what to do with your leftover cornbread? Yeah, me neither, until one day not long ago I looked inside my fridge and saw the mentioned leftover cornbread.  I didn’t want to throw it out because it was really tasty, but I didn’t feel like eating it as it was either. So I turned it into this delicious cornbread pudding! Custardy with hints of cinnamon and cardamom, pairs deliciously with whipped cream and fresh berries for a simple yet beautiful dessert. SO if you ever find yourself in the same predicament, here you go. You’re welcome 😉

P.S If you need a really good cornbread recipe click here

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3.50 from 6 votes

Cornbread Pudding

Use your leftover cornbread to make this simple yet decadent pudding.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author WhollyCupcake

Ingredients

• 4 cups cornbread cut into small pieces
• 4 eggs
• 3 cups milk
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 cup chocolate chips (optional)

Instructions

• Preheat oven to 375F
• Lightly butter a 8x8 dish
• Place pieces of cornbread inside dish
• In a bowl, lightly beat the eggs, milk, sugars, vanilla, cinnamon and cardamon until sugar dissolved and all ingredients are well blended
• Pour mixture over the cornbread and press down with a spoon to submerge the cornbread as much as possible
• Sprinkle with the chocolate chips if using, and place dish on a baking sheet in case of spills
•  Bake for about 40 mins or until custard is set
• Enjoy!

Notes

Recipe adapted from GeniusKitchen.com