Ingredients
- 6 cups prepared cornbread cut in small cubes (about 1.5 boxes of cornbread mix, prepared)
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 2 cups milk
- 1 cup heavy whipping cream
- 4 eggs
- 3 egg yolks
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1⁄2 cup unsalted pistachios, skins removed
Instructions
Blueberry Cornbread Pudding Instructions
- Preheat oven to 225°F
- On a baking sheet, place cornbread cubes
- Bake until dry, stirring occasionally, about 1 hour
- Cool
- Increase oven temperature to 375°F
- Grease a 10- x 12-inch pan
- In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
- Gently stir in cornbread until coated
- Stir in blueberries and pistachios
- Transfer blueberry mixture to prepared pan
- Cover
- Bake at 375°F for 45 minutes
- Uncover
- Bake until golden, about 20 minutes
- Cool
- To serve: Cut pudding in 3-inch squares
- Arrange on plates
- Drizzle Blueberry Coulis around and over pudding
- Serve with additional blueberries and whipped cream, if desired
About This Recipe
Executive Chef Phyllis Kaplowitz, Jacob Wirth Restaurant, Boston
Any brunch or dessert menu would profit from this luscious blueberry and cornbread pudding, surrounded with a sweet and silky blueberry coulis. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end will reheat beautifully the next day.