Cornbread Pudding Custard by Ireneykchoi

Ingredients

• 250g (approx 2 cup) cornbread, crumbled
• 240ml (1 cup) whole milk
• 240ml (1 cup) heavy cream
• 3 large eggs
• 30g (2 tbsp) unsalted butter, melted
• 1 tbsp vanilla bean paste
• 1/4 tsp salt

Instructions

1. Preheat your oven to 175°C (350°F) and grease a 2-quart baking dish.
2. Place the crumbled cornbread evenly into the prepared baking dish until ready to serve.
3. Whisk together the milk, heavy cream, melted butter, eggs, vanilla bean paste, and salt in a large bowl until fully combined.
4. Pour the custard mixture over the crumbled cornbread, ensuring it is evenly distributed until ready to serve.
5. Bake for 40-45 minutes, or until the center is set and the top is lightly golden brown.
6. Remove from the oven and let cool for 10 minutes before serving.