Indian Corn Bread Pudding

Indian Corn Bread Pudding
Photo by Romulo Yanes


  • butter pecan or maple walnut ice cream
  • 2/3 cup whole milk
  • 1 tablespoon molasses
  • 1 medium corn muffin or 2 corn toaster cakes
  • 1 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl
  • ¼ teaspoon ground ginger
  • 1 large egg

Preheat oven to 275°F. Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes. Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool puddi...

View full recipe at Epicurious


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