Caramel Pecan Cornbread Pudding
This caramel pecan cornbread pudding is a twist on a classic. If you love bread pudding try this cornbread verson.
Servings: 8 servings
Ingredients
Cornbread Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup white granulated sugar
- 2 eggs
- 1 cup milk
- 1/4 cup honey
- 2 tablespoons butter melted
- 1/2 cup chopped pecans
Pudding mixture Ingredients:
- 5 tablespoons butter melted
- 3 cups milk (I used evaporated milk)
- 3/4 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Caramel Drizzle Ingredients
- 1/2 cup brown sugar
- 1/4 cup evaporated milk
- 4 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoons vanilla
Instructions
Cornbread Instructions
- Combine cornmeal, flour, salt, baking powder and sugar in a bowl. Stir in eggs, milk, honey and melted butter. Fold in chopped pecans. Grease a 10 inch iron skillet or baking dish.
- Pour in batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown on top and center tests done. Remove from pan and cut in squares or pieces enough to cover bottom of your skillet or baking dish.
Pudding mixture Instructions
- Whisk ingredients together and pour over cornbread pieces. Place skillet or baking dish in preheated 325 degree oven and bake for 50 minutes. Remove and let cool. Make caramel and drizzle over cornbread.
Caramel Drizzle Instructions:
- Combine brown sugar, butter, corn syrup and milk in a saucepan on top of the stove. Bring to a boil and cook about 1 minute once it starts boiling good. Remove from stove and stir in vanilla extract. Drizzle over cooled cornbread pudding.
Notes
Recipe will not take entire skillet of cornbread. You will have some leftover. Can sprinkle chopped pecans on top of pudding.