email this pageCaramel Banana Cornbread Pudding
Mark Boughton
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Corn muffins or leftover cornbread make this decadent dessert—reminiscent of Bananas Foster—a snap. Be sure to crumble the muffins into large chunks. Serve warm with vanilla ice cream or caramel sauce.
Ingredients
Ingredients
1 (8-ounce) package corn muffin mix
3 bananas, sliced
3/4 cup dark brown sugar, divided
3 cups 2 percent low-fat milk
4 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce or topping
Instructions
3 bananas, sliced
3/4 cup dark brown sugar, divided
3 cups 2 percent low-fat milk
4 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce or topping
1. Prepare corn muffins according to package instructions. Cool. Crumle 4 muffins into large chunks.
2. Preheat oven to 325F. Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8–ounce) ramekins. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins. Bake 50 minutes. Drizzle with caramel sauce. Serve warm. Serves 6.
"Relish Quick Starts," August 2006.
Nutritional Information
2. Preheat oven to 325F. Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8–ounce) ramekins. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins. Bake 50 minutes. Drizzle with caramel sauce. Serve warm. Serves 6.
"Relish Quick Starts," August 2006.
Per serving: 411 calories, 10g fat, 10g prot., 74g carbs., 3g fiber, 358mg sodium.
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