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Maple Pecan Cornbread Pudding by Thyme & Table

Maple Pecan Cornbread Pudding

  • Prep Time: 15 min | Inactive Prep: 24 hr | Cook Time: 1 hr & 15 min
  • 8 servings

Cornbread pudding:

¾ cup brown sugar

2 cups milk

1 cup heavy cream

4 eggs

½ tsp cinnamon

¼ tsp vanilla extract

⅔ cup maple syrup (plus extra for serving)

½ cup pecans – chopped (plus extra for serving)

 

Cornbread:

1 cup all-purpose flour

1 cup medium ground yellow cornmeal

⅔ cup sugar

1 Tbsp baking powder

1 egg

1 cup milk

1 tsp of salt

⅔ cup butter – melted

  1. Bake cornbread a day ahead. Preheat oven to 400°F. Combine all dry ingredients in a large mixing bowl. Stir in milk, egg and melted butter. Pour batter into a greased baking dish and cook for 20 to 25 minutes or until a toothpick comes out clean. Let cool and cut into cubes. Lay the cubes out on a baking sheet overnight to dry out.
  2. Preheat oven to 325°F. Place cornbread into an oven-safe pan or skillet.
  3. In a large mixing bowl, whisk together milk, cream, cinnamon, eggs, vanilla extract and maple syrup.
  4. Pour mixture over cornbread, top with pecans and bake for 50 minutes.
  5. Allow cornbread to cool slightly and top with more maple syrup and chopped pecans.

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