2nd Times The Charm Cornbread Pudding Recipes

Steps:

• Beat eggs, butter and sour cream until smooth.
• Add whole corn, creamed corn, and cornread mix.
• Bake in 13x9 glass pan at 350 degrees for 35 minutes.
• Test for doneness by checking a toothpick as you would for cake.
• BONUS: For a change of flavor, sprinkle with shredded cheddar cheese in the last 10 minutes.

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
• Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
• Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

Steps:

• Mix all ingredients together in a large mixing bowl.
• Transfer to 9x12 baking pan.
• Bake at 350 for 45 min or until it starts to brown and become firm.

Steps:

• The cornbread can be made several days in advance and kept in an airtight container.
• To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
• In a small bowl, whisk together the milk, egg, and butter.
• Stir the milk mixture into the cornmeal mixture until just combined.
• Pour the batter into a greased 8-inch square baking pan.
• Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
• Let cool in pan for 5 minutes; invert onto a rack; cool completely.
• Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
• Set aside.
• To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
• Add the crumbled corn bread, tomatoes and scallions.
• Combine well.
• Divide the pudding between 2 greased 9-inch round cake pans.
• Let stand for 15 minutes.
• Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
• Cut into wedges to serve.