2nd Times The Charm Cornbread Pudding Recipes

CORNBREAD PUDDING

Steps:

• Beat eggs, butter and sour cream until smooth.
• Add whole corn, creamed corn, and cornread mix.
• Bake in 13x9 glass pan at 350 degrees for 35 minutes.
• Test for doneness by checking a toothpick as you would for cake.
• BONUS: For a change of flavor, sprinkle with shredded cheddar cheese in the last 10 minutes.

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

CARAMEL BREAD PUDDING FOR TWO

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
• Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
• Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

BLUEBERRY CORNBREAD PUDDING

Steps:

• Preheat oven to 375 degrees.
• Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
• Crumble 4 cups of leftover cornbread into a large bowl.
• In another medium size bowl whisk eggs.
• Add cream, vanilla and sugar to eggs.
• Whisk until well blended.
• Pour the egg mixture into the bowl containing the crumbled cornbread.
• Stir together until well blended,.
• Gently stir in blueberries.
• Let sit for about 5 minutes.
• Pour into 8x8 pan.
• Bake at 375 degrees for about an hour or until golden brown.
• When it is done, a knife inserted in the center comes out clean.
• Serve warm, drizzled with buttery maple syrup.
• Buttery Maple Syrup:.
• In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
• **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
• **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

CORNBREAD PUDDING

Steps:

• Spray Pam in a 9 x 11 baking dish.
• Mix all ingredients well.
• Bake 25-30 minutes in a 400 degree oven.
• It will be golden brown on top.
• Insert knife to test doneness -- may need to leave in a little longer.

CELEBRATION CORNBREAD PUDDING

Steps:

• The cornbread can be made several days in advance and kept in an airtight container.
• To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
• In a small bowl, whisk together the milk, egg, and butter.
• Stir the milk mixture into the cornmeal mixture until just combined.
• Pour the batter into a greased 8-inch square baking pan.
• Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
• Let cool in pan for 5 minutes; invert onto a rack; cool completely.
• Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
• Set aside.
• To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
• Add the crumbled corn bread, tomatoes and scallions.
• Combine well.
• Divide the pudding between 2 greased 9-inch round cake pans.
• Let stand for 15 minutes.
• Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
• Cut into wedges to serve.