Dessert
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Blueberry Cornbread Bread Pudding

Blueberry Cornbread Bread Pudding

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 13

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Blueberry Cornbread Bread Pudding

Our sweet cornbread mix is a delicious base for blueberry bread pudding that will be the talk of any gathering.

Ingredients

  • 1 (8-ounce) pkg House-Autry Sweet Yellow Cornbread Mix
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 cup milk
  • 1 cup heavy cream, divided
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1 cup fresh blueberries

Directions

Prepare cornbread according to package directions; cool completely, then cut into small cubes. Leave uncovered, overnight to dry out. Preheat oven to 375°F. In a large bowl, combine sugar, cinnamon, milk, 1/2 cup of cream, eggs, yolks and vanilla extract. Gently stir in cornbread cubes, making sure they are well coated. Fold in blueberries. Pour mixture into a greased pie pan or an 8x8-inch pan, cover and cook for 30 minutes. Uncover pan and pour remaining heavy cream evenly over pudding. Bake uncovered for 15 minutes, until custard has set and top is golden brown. Serve hot or at room temperature.

Products used in this recipe:

Sweet Yellow Cornbread Mix

Sweet Yellow Cornbread Mix

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