Caramel Cornbread Pudding

This is my third recipe with cornbread. I'm using day old cornbread in this recipe as i have some left over corn bread in my kitchen. Day old cornbread works amazingly wonderful to soak the creamy custard and stays firm without becoming mushy. This delicious caramel cornbread pudding just like butter bread pudding easy to make and can be made ahead to serve as dessert for a fantastic barbecue dinner.

The sweet caramel topping works really well in this simple dessert. This recipe is absolutely delicious with the perfect amount of sweetness, creamy and rich custard and a nutty flavor from the caramel.The added cinnamon and nutmeg filled the house with beautiful aroma and lends tons of flavor to the humble caramel cornbread pudding.

Ingredients

5-6 thick slices of left over cornbread
1 cup heavy cream
2 cups whole milk
3 eggs
2 tbsp sugar
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder

For Caramel Sauce

1 tbsp light corn syrup
1/2 cup brown sugar
2 tbsp butter
1/8 tsp salt
1/8 tsp baking soda


Methods

Torn or cut the cornbread into bite sized . Fill a pie dish with the torn cornbread.

In a large bowl, add cream,milk,sugar,eggs,cinnamon and nutmeg. Whisk well.

Pour the custard over the cornbread and bake at 325'F or 160'C for 50-55 minutes.

For Caramel Sauce

In a saucepan, over a medium flame, heat the brown sugar,corn syrup and butter. Stir till the mixture starts to boil.

Boil the mixture for 1 minute without stirring.

Remove from heat and add baking soda and salt. Stir well and pour the caramel sauce over the cornbread.

Serve warm.