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Cornbread Pudding with Whiskey Caramel

Something I have realized over the years is that I might have a cornbread obsession. It’s one of those things I can’t seem to get enough of. Soooo I really like testing out new cornbread recipes. This one for cornbread pudding with whiskey caramel sauce seemed like a pretty good idea for St. Patty’s Day.

Cornbread Pudding with Whiskey Caramel Sauce

I strayed really far from the original recipe – I was pressed for time and used a BOX cornbread mix. I also used store-bought caramel sauce and just added a few splashes of Irish Whiskey to it. Blasphemy, I know, but sometimes you just have to take shortcuts. And you know what? This dessert still turned out great.

Cornbread Pudding with Whiskey Caramel Sauce

From a family who has never really made many bread puddings or been particularly fond of them, this concoction was very well received. In the future, I would probably keep the dish seasonal depending on the time of year I made it – Jordan pointed out this dessert would be great with fruit mixed in such as blackberries (probably nix the caramel sauce) or bananas would complement the caramel really well. Or…you could just turn this into a breakfast. I always like a lot of options!

Cornbread Pudding with Whiskey Caramel

Cornbread Pudding with Whiskey Caramel
Adapted from Southern Living
Serves 8 – 10


– 1 box cornbread mix, prepared as directed (can also use your favorite homemade cornbread recipe)
– 2 cups heavy cream
– 1/2 cup milk (we used nonfat)
– 1/2 sugar
– 2 tbsp cornstarch
– 3/4 cup Irish Whiskey, plus a few more tablespoons for caramel sauce
pinch of salt
– 2 tbsp butter
– 5 eggs
– 1 (6-8 oz) jar of caramel sauce


1. Prepare cornbread as directed. Let cool and store at room temperature or in the fridge for up to a day. It doesn’t matter if the cornbread dries out a bit as you are about to make the sauce to soak it all up in!

2. In a small saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the whiskey in a small mixing bowl and whisk to blend. Pour the blend into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of the whiskey. Let cool.

3. Crack the 5 eggs into a bowl and whisk together. Add the egg mixture to the cooled whiskey cream mixture. Set aside

4. Cut cornbread into small 2-3 inch cubes (you should have roughly 8 cups of cornbread). Scatter cornbread evenly across a 3 quart baking dish. Pour the Whiskey Cream mixture over the cornbread, cover, and refrigerate for at least an hour.

5. Prepare Whiskey Caramel by heating the caramel sauce over low heat on the stove for 5 – 10 minutes and adding a splash or two or Irish whiskey (a few tablespoons).

6. Preheat oven to 350 degrees. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.