Best Blueberry Cornbread Pudding Recipes

BLUEBERRY CORNMEAL PUDDING

Steps:

• In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once. , In a 3-qt. microwave-safe bowl, combine the milk, cornmeal, lemon zest and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce.

CHEF JOHN'S BLUEBERRY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
• Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together.
• Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl. Stir into the wet ingredients. Fold in blueberries.
• Transfer batter to the prepared baking dish.
• Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

BLUEBERRY CORNBREAD IN A SKILLET

Steps:

• Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
• While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
• Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
• Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
• Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

BLUEBERRY CORNBREAD PUDDING

Steps:

• Preheat oven to 375 degrees.
• Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
• Crumble 4 cups of leftover cornbread into a large bowl.
• In another medium size bowl whisk eggs.
• Add cream, vanilla and sugar to eggs.
• Whisk until well blended.
• Pour the egg mixture into the bowl containing the crumbled cornbread.
• Stir together until well blended,.
• Gently stir in blueberries.
• Let sit for about 5 minutes.
• Pour into 8x8 pan.
• Bake at 375 degrees for about an hour or until golden brown.
• When it is done, a knife inserted in the center comes out clean.
• Serve warm, drizzled with buttery maple syrup.
• Buttery Maple Syrup:.
• In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
• **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
• **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

CORNBREAD PUDDING

Steps:

• 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).
• 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.
• Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.