Elevate your dessert game: the ultimate guide to crafting extraordinary cornbread pudding

Cornbread pudding is a classic Southern dessert that combines the flavors of sweet cornbread and creamy custard. It’s a comforting and easy-to-make treat that’s perfect for any occasion.

Ingredients

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 1/4 cup melted butter

For the Pudding:

• 2 cups milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 teaspoon vanilla extract

Instructions

To Make the Cornbread:

1. Preheat oven to 400°F (200°C).
2. Grease a 9×9 inch baking dish.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

To Make the Pudding:

1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
2. Bring to a simmer over medium heat, stirring constantly.
3. Continue to simmer until the mixture has thickened, about 2-3 minutes.
4. Remove from heat and stir in the beaten egg and vanilla extract.

To Assemble the Cornbread Pudding:

1. Preheat oven to 350°F (175°C).
2. Crumble the cornbread into a large bowl.
3. Pour the pudding mixture over the cornbread and stir to combine.
4. Pour the mixture into a greased 9×13 inch baking dish.
5. Bake for 30-35 minutes, or until the center is set and the top is golden brown.

Tips

• For a sweeter pudding, add an additional 1/4 cup of sugar to the pudding mixture.
• To add a crunchy topping, sprinkle the top of the pudding with brown sugar before baking.
• Serve the cornbread pudding with a scoop of vanilla ice cream or whipped cream.

Variations

• Chocolate Cornbread Pudding: Add 1/2 cup of cocoa powder to the cornbread batter.
• Fruit Cornbread Pudding: Add 1 cup of fresh or frozen fruit, such as blueberries, strawberries, or peaches, to the pudding mixture.
• Bacon Cornbread Pudding: Cook 1/2 cup of bacon and crumble it over the cornbread before pouring the pudding mixture on top.

Serving Suggestions

Cornbread pudding is a versatile dessert that can be served warm or cold. It can be enjoyed on its own, with a scoop of ice cream, or with a dollop of whipped cream.

Final Thoughts

Cornbread pudding is a delicious and easy-to-make dessert that’s perfect for any occasion. With its sweet and savory flavors, it’s sure to be a hit with everyone who tries it. So next time you’re looking for a comforting and satisfying dessert, give cornbread pudding a try!

Basics You Wanted To Know

Q: Can I use self-rising cornmeal to make cornbread pudding?
A: Yes, you can use self-rising cornmeal. Just omit the baking powder and baking soda from the cornbread batter.

Q: Can I make cornbread pudding ahead of time?
A: Yes, you can make cornbread pudding ahead of time. Simply prepare the cornbread and pudding according to the instructions and then let it cool completely. Cover the pudding and refrigerate for up to 3 days. When you’re ready to serve, reheat the pudding in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Q: Can I freeze cornbread pudding?
A: Yes, you can freeze cornbread pudding. Simply prepare the cornbread and pudding according to the instructions and then let it cool completely. Cover the pudding and freeze for up to 3 months. When you’re ready to serve, thaw the pudding overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.