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This cornbread pudding transforms day-old cornbread into a dessert that's both comforting and impressive. The soft, custardy texture combined with juicy blueberries makes this a perfect ending to any meal, while the peach topping adds a seasonal freshness that elevates the entire dish.
I first made this when we had cornbread left from a barbecue, and my family was so impressed they now purposely request I make extra cornbread just for this pudding.
Ingredients
- Cornbread: Flour forms the base structure of our cornbread
- Cornmeal: Provides that distinctive texture and flavor we all love
- Sugar: Balances the natural corn flavor without making it too sweet
- Baking powder: Ensures a light texture
- Salt: Enhances all the flavors
- Milk: Adds moisture and richness
- Vegetable oil: Creates tenderness
- Egg: Binds everything together
- Bread Pudding: Maple syrup adds depth of flavor better than plain sugar can provide
- Eggs: Create that custardy texture that makes bread pudding so comforting
- Half and Half: Provides richness without being too heavy
- Salt: Balances the sweetness
- Brown sugar: Adds caramel notes
- Cornbread cubes: Are the star of the show use stale bread for best absorption
- Blueberries: Burst with flavor and color when baked
- Additional brown sugar: Creates a delightful crust on top
- Peach Sauce: Butter creates richness and glossiness
- Brown sugar: Caramelizes beautifully with the peaches
- Jack Daniels: Adds complexity and a subtle warmth
- Cinnamon: Complements both the peaches and the cornbread flavors
- Fresh peaches: Become jammy and delicious when cooked down
Step-by-Step Instructions
- Prepare the Cornbread:
- Combine all dry ingredients in a medium bowl ensuring they're well mixed. Create a well in the center which allows wet ingredients to incorporate more easily without overmixing. Pour wet ingredients into the well and stir just until moistened. Overmixing will create a tough cornbread so stop when everything is just combined. Spread into your prepared pan and bake until golden and fragrant about 20 minutes.
- Mix the Custard Base:
- Whisk together maple syrup eggs Half and Half salt and brown sugar until completely smooth. The smoothness of your custard base directly affects the final texture so take your time with this step. Make sure the eggs are fully incorporated without any streaks of white remaining.
- Combine and Soak:
- Add your cubed cornbread and blueberries to the custard mixture. Let this sit for at least 5 minutes allowing the bread to absorb the liquid. The bread should be completely submerged if not add a bit more Half and Half. For extra absorption weight down the bread with a plate if needed. This soaking step is crucial for a moist pudding.
- Bake to Perfection:
- Transfer the mixture to your buttered baking dish and sprinkle with the remaining brown sugar which will create a delicious caramelized top layer. Bake slowly at a low temperature to create that creamy custardy texture without burning. The pudding is done when it's set but still slightly jiggly in the center about 60 to 75 minutes.
- Prepare the Peach Topping:
- Melt butter and brown sugar in a sauté pan until bubbling. Add the Jack Daniels carefully as it may flame briefly. Stir in cinnamon then gently fold in peach slices cooking just until they soften but still hold their shape. The peaches should be tender but not mushy usually 3 to 5 minutes of gentle cooking.
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The cornmeal is truly what makes this pudding special. Its distinctive texture and flavor create something entirely different from regular bread pudding. My grandmother used to make a version of this with whatever berries were growing behind her house and swore the gritty texture of cornbread made it superior to any other bread pudding.
Make Ahead Instructions
This cornbread pudding actually improves with time as the flavors meld together. You can prepare the entire dish up to two days ahead and refrigerate it covered tightly with plastic wrap. When ready to serve remove from the refrigerator about 30 minutes before reheating. Warm in a 300°F oven for about 15 minutes until heated through but not dried out. The peach topping is best made fresh just before serving but can be refrigerated separately for up to three days and gently rewarmed.
Seasonal Variations
While blueberries work beautifully in this recipe almost any seasonal fruit can be substituted based on what's available. In fall try diced apples with extra cinnamon. Summer brings opportunities for strawberries raspberries or blackberries. Winter calls for dried fruits like cranberries or apricots soaked in a bit of warm water or orange juice first. The cornbread base is versatile enough to complement whatever fruit you choose making this a yearround favorite that never gets boring.
Serving Suggestions
This pudding is wonderful warm from the oven with the peach topping drizzled over each portion. For special occasions add a scoop of vanilla ice cream which melts beautifully into the warm pudding. A dollop of lightly sweetened whipped cream works equally well. For a brunch setting serve it alongside savory dishes like a frittata or quiche where the sweetness provides a nice contrast. Leftovers make an indulgent breakfast the next morning especially with a cup of strong coffee.
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Frequently Asked Questions
- → Can I use store-bought cornbread?
Yes, you can use store-bought cornbread if you don't have homemade cornbread on hand. Ensure it's slightly dry for the best texture.
- → What fruit can I substitute for blueberries?
You can substitute other fruits like raspberries, blackberries, or diced apples to suit your preference.
- → Do I need to include the Jack Daniels in the sauce?
No, the Jack Daniels is optional. You can omit it or replace it with vanilla extract for a non-alcoholic version.
- → How do I know when the pudding is fully baked?
The pudding is done when the center is set and no longer jiggly. A toothpick inserted into the middle should come out mostly clean.
- → Can I make the peach sauce ahead of time?
Yes, the peach sauce can be made ahead and reheated gently on the stove before serving.