When you make a comforting batch of chili, a likely side dish will be cornbread. But this baked good can also make a nice addition to dessert. In her Harvest Cornbread Pudding, Chef Jill Holland combines cornbread and pound cake, soaks it with sweet custard, and bakes it into a lovely end to a hearty fall meal. Serve it with fresh whipped cream or vanilla ice cream to balance the heaviness of the cake.
- 3 tablespoons butter, room temperature
- 9 eggs, room temperature
- 2 1/2 cups sugar
- 3 cups whole milk
- 3 1/4 cups cream
- 1/2 teaspoon kosher salt
- 2 tablespoons vanilla extract
In a sauce pan combine the milk, cream, butter and bring to a simmer and remove from heat. In a medium size bowl crack the eggs and whisk together until smooth. Add the sugar, vanilla and the salt and combine well. Slowly pour in the warm cream mixture until eggs are tempered. In large mixing bowl, place cubed dried corn bread and pound cake, pour custard over mixture lightly toss. Note: Cornbread is very fragile. Allow to soak for minimum 1 hour no more than 5 hours. Pour evenly into your buttered baking dishes. Bake at 325⁰ in a water bath for 35-40 minutes uncovered. Top with fresh whipped cream or vanilla ice cream.
Yield: 2 – 13”x9” casserole pans/20 servings
2 – 13”x9 pans of cornbread cubed and dried out
1 – 13”x9 pan pound cake cubed
Courtesy of Catering for Good at Second Harvest Food Bank of Central Florida