Tuesday, October 21, 2014

Blackberry Cornbread Pudding with Caramel Corn


What a combo!  I had some leftover cornbread and wondered if it work as a bread pudding.
Oh yes!
So I tossed in some blackberries and Voila!
Blackberry cornbread makes a wonderful bread pudding dessert!!!

The texture is just like bread pudding and has wonderful juicy blackberries!  I topped each warm serving of blackberry cornbread with some vanilla ice cream, an additional blackberry AND some caramel popcorn!
This rustic dessert is really quite decadent.  All the textures!
All the flavors and it just says FALL!

By making the cornbread in a muffin tin, you get individual sized servings that 
look FANTASTIC when plated!

Here's what you need:
1 box Jiffy Cornbread Mix
1 egg
1/3 cup milk
baking spray
1 cup milk
2 eggs
1/2 cup brown sugar
1 pint blackberries
vanilla ice cream
caramel popcorn
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.

Blackberry Cornbread Pudding printable recipe

The combination of flavors is incredible!  The blackberries added a little tartness with the sweet flavors of the ice cream and caramel corn.  The caramel corn also added a whole new dimension with an extra crunch!
I love it!  Your guests will be super impressed when you present this dessert!  The presentation is divine and the taste is AMAZING!

Celebrate the little things that make life sweet,

I am linking up at my favorite blogs.

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