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Sweet Cornbread Pudding with Berries and Whipped Cream



Preheat the oven to 400 degrees F.
Divide half of the cornbread between 4 ramekins.
Drop about a handful or two of blueberries and some strawberries on top and then cover with the rest of the cornbread.
Combine the eggs, heavy cream, sugar and cinnamon together in a medium bowl, whisk until well combined.
Pour over the cornbread, allow to sit about 10 minutes to soak the cornbread.
Place all the ramekins on a rimmed baking sheet and place in the oven.
Bake about 30 minutes or until the custard is set and a toothpick inserted in the center comes out clean.
Allow to cool about 10 minutes and then serve hot with freshly whipped cream.