Caramel Banana Cornbread Pudding

Caramel Banana Cornbread Pudding
Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 30 mins
  • Cook: 70 mins

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.


1 (8-ounce) package corn muffin mix
3 bananas, sliced
3/4cup dark brown sugar, divided
3cups 2 percent low-fat milk
4 eggs
1/2teaspoon ground ginger
1/2teaspoon ground cinnamon
1/4cup caramel sauce or topping


  1. Prepare corn muffins according to package instructions. Cool. Crumble 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.
  3. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins.
  4. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins.
  5. Bake 50 minutes. Drizzle with caramel sauce. Serve warm.

Nutritional Info *per serving

  • Glycemic Load 6.09
  • Calories 430
  • Fat 11g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 160mg
  • Sodium 430mg
  • Potassium 480mg
  • Carbohydrate 73g
  • Fiber 3g
  • Sugars 45g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 15%