Richard Sax

Buttermilk Corn Bread Pudding

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

This unusual bread pudding is based on the Southern custom of crumbling last night’s leftover corn bread into a glass, pouring buttermilk over it and eating it with a spoon. The buttermilk and cornmeal meld together with a taste almost like cheesecake, but much lighter on the palate.

Ingredients

  • 3 cups buttermilk
  • ¾ cup sugar
  • 4 large eggs

Method

  1. Butter an 8- or 9-inch gratin dish, square Pyrex dish or other shallow baking dish.
  2. In a large bowl, whisk together the buttermilk, sugar, eggs, egg yolks and vanilla. Add the crumbled corn muffins or corn bread to the buttermilk mixture; add the raisins and stir gentl