You are here: Home » Recipes » Caramel Banana Cornbread Pudding Caramel Banana Cornbread Pudding Recipe by RelishKitchen Tested Yield 6 servings Prep 30 mins Cook 70 mins Bread pudding gone wild! Cornbread as a base, with caramel, banana, and a touch of ginger. Mark Boughton Photography, styling by Teresa Blackburn PrintEmail 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 1 (8-ounce) package corn muffin mix3 bananas, sliced3/4 cup dark brown sugar, divided3 cups 2 percent low-fat milk4 eggs1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 cup caramel sauce or topping Instructions Prepare corn muffins according to package instructions. Cool. Crumble 4 muffins into large chunks. 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.