Cornbread Pudding with Butter Rum Sauce is a delightful spin on a traditional favorite, combining the comforting flavors of cornbread with a luscious sauce that makes it perfect for any gathering. This recipe takes a classic approach and adds a few tweaks to create a dish that’s both unique and utterly delicious.

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The foundation of this pudding starts with homemade cornbread. By mixing cornmeal, flour, and a hint of baking soda, you create a light and fluffy base. The addition of buttermilk and eggs adds richness, while melting butter poured into the batter ensures a moist texture. Allowing the cornbread to rest overnight enhances its flavor, making it a perfect foundation for the pudding.

Once the cornbread is ready, it’s torn into pieces and combined with milk, heavy cream, sugar, melted butter, vanilla, eggs, and a pinch of salt. This mixture is then poured into a baking dish and left to sit, allowing the flavors to meld beautifully. Baking at a moderate temperature ensures a perfectly set pudding with a soft, custardy center.

To elevate this dessert, we prepare a buttery rum sauce that’s simple yet indulgent. Melting butter and combining it with sugar and water creates a sweet base, which is then enhanced with a splash of rum for a warming finish. Drizzling this sauce over the warm cornbread pudding transforms it into a showstopper that’s sure to impress.

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Serving Suggestions:

Serve warm with a generous drizzle of butter rum sauce over the top. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence. A sprinkle of cinnamon or a few pecans can add a nice touch for garnish.

Storage Information:

Leftover cornbread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until warmed through. The butter rum sauce can also be stored separately for up to a week and reheated as needed.

Nutritional Information (approximate per serving, based on 12 servings per recipe):

• - Calories: 350
• - Total Fat: 18g
• - Saturated Fat: 10g
• - Cholesterol: 90mg
• - Sodium: 160mg
• - Total Carbohydrates: 45g
• - Sugars: 26g
• - Protein: 7g

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Cornbread Pudding with Butter Rum Sauce

Ingredients

For the Cornbread:

(makes about 6 cups of torn up cornbread, equivalent to about 2 boxes of prepared Jiffy cornbread mix)

• - 1 cup cornmeal
• - 1 cup all-purpose flour
• - 1 tablespoon baking powder
• - 1/2 teaspoon salt
• - 1/2 teaspoon baking soda
• - 1 1/2 cups buttermilk
• - 2 large eggs
• - 1/2 cup unsalted butter, melted

For the Pudding:

• - 6 cups torn cornbread
• - 2 cups whole milk
• - 1 cup heavy cream
• - 3/4 cup granulated sugar
• - 1/4 cup unsalted butter, melted
• - 1 teaspoon pure vanilla extract
• - 4 large eggs
• - 1/2 teaspoon salt

Instructions

Preheat your oven to 425°F (220°C). In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda. In a separate large bowl, combine the buttermilk and eggs, then mix in the dry ingredients until just combined. Melt the butter in a skillet in the oven, then pour it into the batter and stir to combine. Pour the batter into the skillet and bake for about 22 minutes, or until golden. Let cool, then wrap in aluminum foil and let rest overnight.

To prepare the pudding, tear the cornbread into pieces and place in a large bowl. Pour the milk and heavy cream over the cornbread, then add the sugar, melted butter, vanilla, eggs, and salt. Mix until well combined, then pour into a greased 9x13 inch baking dish. Cover and let sit for at least 1 hour or overnight.

Preheat your oven to 375°F (190°C). Bake the pudding uncovered for 30-35 minutes, or until the edges are set and the center is slightly firm.

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For the Butter Rum Sauce

• - 1/2 cup unsalted butter
• - 1/2 cup granulated sugar
• - 1/4 cup water
• - 1/4 cup dark rum

Instructions for the Butter Rum Sauce:

1. Melt the butter in a small saucepan over medium heat.

2. Stir in the sugar and water, bringing the mixture to a gentle boil while stirring constantly.

3. Let it boil for about 5 minutes until it thickens slightly.

4. Remove from heat and slowly stir in the dark rum.

For the butter rum sauce, melt the butter in a small saucepan. Stir in the sugar and water, bringing it to a boil while stirring constantly for about 5 minutes. Remove from heat and slowly stir in the rum.

Serve the warm cornbread pudding drizzled with the butter rum sauce, and enjoy this comforting dessert that’s perfect for any occasion!