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Cornbread Pudding with Whiskey Caramel


Tired of your basic cornbread? Try this delicious Cornbread Pudding with Whiskey Caramel.

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Rate this recipe 4.1/5 (20 Votes)


  • Vegetable cooking spray
  • Ben Mims' Perfect Cornbread, at room temperature
  • 1/2 cup butter
  • 2 cups milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 5 large eggs
  • Whiskey Caramel


Servings 8
Adapted from


Step 1

Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray.

Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.)

Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown.

Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.

Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set.

Let stand 10 minutes.

Serve with Whiskey Caramel.

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