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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
Cornbread Pudding
Use your leftover cornbread to make this simple yet decadent pudding.
Servings: 8
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
