Cornbread Pudding Recipe From Scratch
My grandmother created this delicious breakfast “pudding”. It’s so addictive it’s hard to stop eating once you start, especially warm from the oven.
SERVES: 2 adults and 2 children
PREP TIME: 20 mins
COOK TIME: 45 mins
¼ cup/½ stick butter, cubed, plus extra for greasing
1 cup polenta
½ cup sugar
1½ cups rice milk
2 eggs, beaten
1 teaspoon gluten-free baking powder
¼ teaspoon fine sea salt
1 Preheat the oven to 350°F and grease an 8 x 8-inch baking dish with butter. Put the polenta in a large mixing bowl and whisk in scant 2 cups boiling water, using a wire whisk.
2 Add the butter and sugar and mix with a spoon or rubber spatula until smooth and there are no lumps. Add the rice milk, eggs, baking powder, and salt, and mix well. Pour into the baking dish.
3 Bake for 45 minutes until golden brown and firm at the edges. It will be
wobbly in the middle. Remove from the oven and let cool for 10 minutes, then slice and serve hot, warm or cold.