Indian Corn Bread Pudding

7 ingredients
6 steps

Ingredients

  • 1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
  • 2/3 cup whole milk
  • 1 large egg
  • 1 tablespoon molasses
  • 1/4 teaspoon ground ginger
  • Accompaniment: butter pecan or maple walnut ice cream
  • Special equipment: a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

Directions

  1. 1
    Preheat oven to 275F.
  2. 2
    Put corn bread cubes in baking dish.
  3. 3
    Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread.
  4. 4
    Let stand 5 minutes.
  5. 5
    Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes.
  6. 6
    Cool pudding to warm (it will continue to set as it cools).

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