Recipe courtesy of Brendan Walsh
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Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Ingredients

Cornbread:
Custard:

Directions

For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead.

For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined.

To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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