Cornbread Pudding with Whiskey Caramel
Tired of your basic cornbread? Try this delicious Cornbread Pudding with Whiskey Caramel.
- 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
Adapted from myrecipes.com
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.