I was on a mission this morning to find a yummy use for leftover cornbread and I wanted it for breakfast. I really enjoyed the cornbread pudding I made the other night but that was more on the savory side of things and that was not what I was looking for. So after googling for a few minutes and not really finding any actual recipes I wanted to try but came up with some good thoughts, I whipped this together.
And it was good.
I am REALLY glad I came up with it.
Ingredients
about half a pan of leftover cornbread, cut into small cubes
2 eggs
2 1/2 cups heavy cream
4-6 tablespoons sugar
1 teaspoon cinnamon
blueberries and strawberries
Preparation Instructions
Preheat the oven to 400º.
Divide half the cornbread between 4 individual sized 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.
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