Print Recipe

Caramel Banana Cornbread Pudding




  1. Prepare corn muffins according to package instructions. Cool. Crumble 4 muffins into large chunks.
  2. Heat oven to 325 degrees F. 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.
  4. Top with 1/4 cup of the brown sugar and chunks of corn muffins.
  5. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins.
  6. Bake 50 minutes.
  7. Drizzle with caramel sauce.
  8. Serve warm.

Serves 6.

Nutritional Information: Per serving: 411 calories, 10g fat, 10g prot., 74g carbs., 3g fiber, 358mg sodium


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.