If you are a fan of bread pudding, you will want to try this delicious cornbread version. Made with a wonderful sauce and a caramel drizzle this one is a hit.
We are a fan of bread pudding, it’s an easy way to make a dessert and one your family will love. Try this Pumpkin Bread Pudding for a real treat!
❤️WHY WE LOVE THIS RECIPE
We are huge fans of cornbread so this was kind of a must make for us to see what we thought and it was a hit. It’s a great dessert and super versatile, you can add walnuts instead of pecans and add a different topping if you like.
SWEET CORNBREAD
We make this recipe using our sweet cornbread recipe, it has honey in it and we also add pecans to the batter. This recipe works well for this recipe but if you have a sweet cornbread recipe you love then that will work just fine. We make this in a 10 inch iron skillet but honestly you just need cornbread. You will find the full recipe for our cornbread in the recipe card below.
COOKING STEPS
There isn’t a lot of steps to this dessert. You make the cornbread, make the sauce and the drizzle. You can easily make the cornbread the day before and make this pudding up the next day. You can use the caramel drizzle or leave it off. Whichever you prefer. Full recipe in printable recipe card below.
⭐TIP
We thought this dish was great served warm as soon as you add the drizzle. We loved it as a dessert and honestly it would also be good with ice cream. It’s really good!
OTHER DELICIOUS RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, reheat in the microwave and it makes about 8-10 servings.
Caramel Pecan Cornbread Pudding
Ingredients
Cornbread Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup white granulated sugar
- 2 eggs
- 1 cup milk
- 1/4 cup honey
- 2 tablespoons butter melted
- 1/2 cup chopped pecans
Pudding mixture Ingredients:
- 5 tablespoons butter melted
- 3 cups milk (I used evaporated milk)
- 3/4 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Caramel Drizzle Ingredients
- 1/2 cup brown sugar
- 1/4 cup evaporated milk
- 4 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoons vanilla
Instructions
Cornbread Instructions
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Combine cornmeal, flour, salt, baking powder and sugar in a bowl. Stir in eggs, milk, honey and melted butter. Fold in chopped pecans. Grease a 10 inch iron skillet or baking dish.
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Pour in batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown on top and center tests done. Remove from pan and cut in squares or pieces enough to cover bottom of your skillet or baking dish.
Pudding mixture Instructions
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Whisk ingredients together and pour over cornbread pieces. Place skillet or baking dish in preheated 325 degree oven and bake for 50 minutes. Remove and let cool. Make caramel and drizzle over cornbread.
Caramel Drizzle Instructions:
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Combine brown sugar, butter, corn syrup and milk in a saucepan on top of the stove. Bring to a boil and cook about 1 minute once it starts boiling good. Remove from stove and stir in vanilla extract. Drizzle over cooled cornbread pudding.
Notes
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