Caramel Pecan Cornbread Pudding

By The Southern Lady Cooks

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup white granulated sugar
2 eggs
1 cup milk
1/4 cup honey
2 tablespoons butter (melted)
1/2 cup chopped pecans
5 tablespoons butter (melted)
3 cups milk ((I used evaporated milk))
3/4 cup brown sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 cup brown sugar
1/4 cup evaporated milk
4 tablespoons butter
2 tablespoons light corn syrup
1 teaspoons vanilla

Prep Time30mins
Cook Time50mins
Servings8

Instructions

Cornbread Instructions

Combine cornmeal, flour, salt, baking powder and sugar in a bowl. Stir in eggs, milk, honey and melted butter. Fold in chopped pecans. Grease a 10 inch iron skillet or baking dish.

Pour in batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown on top and center tests done. Remove from pan and cut in squares or pieces enough to cover bottom of your skillet or baking dish.

Pudding mixture Instructions

Whisk ingredients together and pour over cornbread pieces. Place skillet or baking dish in preheated 325 degree oven and bake for 50 minutes. Remove and let cool. Make caramel and drizzle over cornbread.

Caramel Drizzle Instructions:

Combine brown sugar, butter, corn syrup and milk in a saucepan on top of the stove. Bring to a boil and cook about 1 minute once it starts boiling good. Remove from stove and stir in vanilla extract. Drizzle over cooled cornbread pudding.