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Cornbread Pudding

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    Everyday Food, November 2004
    • Prep Time 15 minutes
    • Total Time 1 hour 40 minutes
    • Yield Serves 10
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    Ingredients

    • 1/2 cup pure maple syrup, plus more for serving
    • 4 large eggs
    • 3 cups half-and-half
    • 1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups)
    • 1/4 teaspoon salt

    Directions

    1. Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
    2. Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
    3. Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

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