Cornbread Pecan Muffins and Bread Pudding

Cornbread Pecan Muffins

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 eggs
  • 1 cup chopped pecans

Preheat the oven to 350.  Line a muffin pan with 12 paper liners.

In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.  Add the buttermilk, melted butter and eggs and whisk just until moistened.  Stir in the pecans.  Divide the batter between the liners, filling them nearly full.

Bake for 15-17 minutes, until golden brown and a toothpick comes out clean.  Serve warm.

Yields 12 muffins

Recipe from Curly Girl Kitchen

Cornbread Pecan Bread Pudding

  • 4 day-old cornbread pecan muffins, crumbled into chunks
  • 2/3 cup whole milk
  • 2 whole eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2-4 egg yolks (optional)
  • maple syrup

Preheat the oven to 350.  Spray four 4-ounce or two 8-ounce ramekins with non-stick spray.

In a bowl, whisk together the milk, whole eggs, vanilla, cinnamon and nutmeg.  Stir in the muffins and let stand for a few minutes until the custard is absorbed.  Divide between the ramekins, using a spoon to make a small well in the center of each (if you're planning to use the egg yolks).

Bake for 20 minutes until golden brown and the custard is set.  Separate the egg yolks from the whites and and carefully place the raw egg yolks in the center of each pudding.  Serve with maple syrup.

Yields 2-4 servings

Recipe from Curly Girl Kitchen