Let's catch up friends. I've been slowly working on the blog again after quite the hiatus the past few months. Life has been busy, but good. My two kiddos starting public school has been a big change to our routines. The kids love traditional school, but with public school has come all sorts of stomach bugs, fevers and fatigue for everyone in the house since school started in September. I am hoping it ends soon, but who can tell. Everyone is trying to get rest and recover, but it has been slow going.
|First day of public school on the left, on the right are ninth birthday party pics|
Behind the scenes at the blog I have been working on making improvements to older recipes, making print friendly options for recipes, as well as making improvements when pinning my posts to Pinterest. (Do you follow my pins on Pinterest yet? You should!)
I've also been planning out all that I'd like to bake for my favorite time of year, Christmas! There should be a whole lot more posting the next two months as I ease back into the blogging groove. Until then, please enjoy this tasty Sweet Cornbread Pudding.
Sweet Cornbread Pudding tastes a lot like a traditional bread pudding, owing to the eggs, milk, and vanilla goodness. The texture is a little different for sure, and it has that nice cornbread taste to it as well. This recipe uses day or two day old cornbread, which makes it easy and quick to put together.
For my sweet cornbread recipe, I used this recipe for Sweet Cornbread Cake at Allrecipes. I loved the way it turned out and it went perfectly with a beanless chili. As delicious as it was, after three days of the same food you start to get sick of it. Hence this tasty Cornbread Pudding.
The Sweet Cornbread Cake recipe made a 9x13" pan, and I used somewhere in between 1/4 and 1/3 of the pan to make this pudding. Crumble up the pieces and you are all set to make this recipe. Enjoy!
Sweet Cornbread Pudding
Makes about 12 servings
Print Friendly Recipe
- 4-5 cups cornbread, day-old and crumbled into bite-sized chunks
- 4 eggs
- 2 cups milk
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons vanilla
- 1/2 teaspoon cinnamon
- garnish: whipped cream (optional)
- Preheat oven to 375-f degrees and spray a 9x13" pan with cooking spray. Add the cornbread pieces to the bottom.
- In a mixing bowl, whisk eggs, milk, sugars, vanilla and cinnamon.
- Pour liquids evenly over cornbread, pressing chunks of bread down into liquid. Liquid should saturate all of the cornbread.
- Bake until all pudding mixture is set and top is golden, about 35 minutes. Serve warm with whipped cream.
Adapted from Food.com