The baseball season has begun and it is Caramel Popcorn Day!
Why not celebrate with a sophisticated Caramel Popcorn inspired treat?
I have shared this recipe before, but it is totally worth a re-share!
Individual blackberry cornbread puddings topped with vanilla ice cream and caramel corn!
This ain't your regular game season opener of peanuts and cracker jack...much more sophisticated!
The textures and flavor will knock it out of the ballpark!
1 box Jiffy Cornbread Mix
1/3 cup milk
1 cup milk
1/2 cup brown sugar
1 pint blackberries
vanilla ice cream
Make the cornbread according to package directions. Bake, remove from oven and cool. Chop the cornbread into large chunks. Grease a muffin pan. Place chunks of the cornbread into each muffin cup. Chop blackberries into 4 pieces per blackberry and add to the top of each muffin cup. Whisk together milk, eggs and brown sugar. Evenly distribute liquid into each muffin cup, pouring over the top of each. Slightly press down the cornbread after you have poured in the liquid. Bake at 325 degrees for 18-20 minutes. Remove from the oven and let sit for 5-8 minutes. Then remove each blackberry cornbread pudding muffin. Top with ice cream, blackberries and caramel corn.
A rustic yet sophisticated dessert!
Aren't you glad it's Caramel Popcorn Day and how caramel popcorn can be incorporated into so much more? I know I am!
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