Cornbread pudding will make a great addition to any meal – especially if you are looking to add something to your holiday dinner menu. You can serve it topped with fruits or nuts and make a lovely dessert! Fro variation and to serve with your main course, I have added a recipe make with chives – Enjoy!
Cornbread Pudding
- Preheat oven to 300F with rack in the centre position
- In a large bowl, beat together 4 large eggs, 3 cups of half and half cream, ½ cup of maple syrup and ¼ teaspoon of salt
- Stir in about 1-1/2 lbs. of cornbread cut into 1 inch cubes (10-12 cups
- Let sit until cornbread has absorbed the liquid – about 5 minutes (the bread will break down to small pieces)
- Pour mixture into 8 inch square baking dish, flatten and smooth top with a spatula
- Bake until toothpick inserted into centre comes out clean – 1 hour to 1 hour and 15 minutes
- Serve with more maple syrup and cream if desired or top with fresh fruits and cream
Corn Pudding with Chives
Ingredients:
- 3 packages ( 10 oz.each) of frozen corn, thawed
- 3 cups of milk
- 4 large eggs
- 1/3 cup of sugar
- ½ cup of flour
- ¼ teaspoon of ground nutmeg
- Coarse salt
- ¼ cup of sliced fresh chives
Directions:
- Preheat oven to 350F
- In a blender, puree half the corn with 2 cups of milk, until almost smooth
- In a large bowl, whisk eggs with sugar, flour, nutmeg and 2 teaspoons of slat
- Whisk in puree corn mixture, along with remaining corn and 1 cup of milk\Pour mixture into 9 x 13 inch baking dish and sprinkle with chives
- Bake until golden brown around edges and very loosely set – about 40-45 minutes
- Let cool 5-10 minutes before serving
Hope you enjoy these recipes – please send in your comments – your input is always welcomed and very much appreciated!
