I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her
Servings Per Recipe: 6 | Serving Size: 1 serving
SmartPoints: 4 | Calories 134.1 | Total Fat 4.6 g | Saturated Fat 2.5 g | Cholesterol 74.2 mg | Sodium 249.0 mg | Potassium 335.3 mg | Total Carbohydrate 13.7 g | Dietary Fiber 2.2 g | Sugars 3.0 g | Protein 10.3 g
To Make this Recipe You need The following ingredients:
4-5 cups cornbread, day-old and crumbled into bite-sized chunks
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons vanilla
1/2 teaspoon cinnamon
garnish: whipped cream (optional)
Preheat oven to 375-f degrees and spray a 9×13″ pan with cooking spray. Add the cornbread pieces to the bottom.
In a mixing bowl, whisk eggs, milk, sugars, vanilla and cinnamon.
Pour liquids evenly over cornbread, pressing chunks of bread down into liquid. Liquid should saturate all of the cornbread.
Bake until all pudding mixture is set and top is golden, about 35 minutes. Serve warm with whipped cream.