Chef Tanya Holland’s Buttermilk Cornbread Pudding

Tender cornbread gets folded into luscious buttermilk custard, then baked until set. Topped with fresh strawberries, this is the kind of dessert that can be enjoyed morning, noon, or night. 

What You Get

Buttermilk

Eggs

Cornbread

Dried currants

Strawberries

What You’ll Need

Butter

Sugar

Vanilla extract (optional)

Makes 8 servings

15 minutes active time

85 minutes total time

Step 1

Preheat the oven 350℉. Butter a square baking dish (about 8 by 8 inches).

Step 2 

In a large bowl, whisk together 3 cups buttermilk, ¾ cup sugar, 5 eggs and 3 egg yolks. Stir in 2 teaspoons vanilla, if you have any on hand. Stir in 2 cups coarsely crumbled cornbread and ½ cup currants. Pour the mixture into the prepared baking dish and cover with foil.

Step 3

Set the baking dish in a roasting pan or other larger oven-safe pan, and fill with hot water halfway up the sides of the baking dish. Bake for 1 hour, then remove the foil and bake for an additional 10 minutes, or until the pudding is just set. Transfer the pudding to a wire rack and let cool slightly, at least 10 minutes.

Step 4

Meanwhile, hull and slice the strawberries. 

Step 5 

Scoop the warm pudding into bowls, spoon the berries over the top, and serve.

Contains: milk, eggs, wheat.