CORNBREAD PUDDING, WHISKEY CARAMEL SAUCE

Cornbread Pudding with Whiskey Caramel Sauce

While this recipe is used in our Cornbread Pudding with Whiskey Caramel Sauce, don’t be surprised if your family starts to request it à la carte. It’s just that good.

Ingredients

• 1 cup plain yellow cornmeal 
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 2 cups buttermilk 
• 2 large eggs 1/2 cup butter

How to Make It

Step 1

Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.

Step 2

Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm

Cornbread Pudding with Whiskey Caramel

 Hands-on Time Total Time 15 Mins 3 Hours

By SOUTHERN LIVING

Yield

Makes 8 to 10 servings

  Want to know a secret? There’s more than one way to serve our Cornbread Pudding with Whiskey Caramel.

Stick to the classic preparation and bake this sweet and savory bread pudding in a 3- qt. baking dish or you can serve it in individual ramekins (as shown here) for a personalized dessert that your friends and family can make all their own. You do the baking but let them spoon on that delicious Whiskey Caramel just before devouring— how much or how little will be entirely at their discretion. Word of warning: You might want to go ahead and double the sauce if you give your dessert crowd free rein. If you’re tempted to pick up a boxed cornbread mix (gasp) instead of baking up our homemade version, we urge you to go for the gusto and make the real thing. After that first crunchy, sweet, utterly satisfying

bite, you’ll never think of going store- bought again.

Ingredients

Vegetable cooking spray

Ben Mims' Perfect Cornbread, at room temperature

1/2 cup butter

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

1 1/2 teaspoons kosher salt

5 large eggs

Whiskey Caramel

How to Make It

Step 1 Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.

Step 2 Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.

Our Whiskey Caramel sauce was developed for our dazzling Cornbread Pudding, but don’t let that stop you from drizzling it on anything and everything in sight. If you are thinking about skipping our recipe for the jarred stuff, know that this isn’t your average caramel sauce. It’s a decadent combination of flavors that will wow all the family and friends gathered around your dessert table. Heavy cream, butter, whiskey, nutmeg, an egg, and a hearty dose of sugar will yield two cups of this delicious confection once all is said and done. Plus, it only takes 30 minutes to come together. Use it as a topping on all of your fall pies, dress up your pound cake, or spoon it over a scoop of vanilla ice cream. No matter how you decide to serve it, our Whiskey Caramel sauce is about to become your new favorite dessert-time MVP.

Ingredients

How to Make It

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1/2 cup butter, cubed

1/4 cup whiskey

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 large egg 1/2 cup sugar

Stir together 1 cup sugar and water in a saucepan. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts. Cook, without stirring, 10 minutes or until medium amber in color. Remove from heat, and stir in cream, butter, whiskey, salt, and ground nutmeg. Whisk together egg and 1/2 cup sugar in a heatproof medium bowl; slowly whisk caramel sauce into egg mixture. Return mixture to saucepan, and cook over medium heat, stirring constantly, 2 minutes or until thickened.