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Caramel Banana Cornbread Pudding



  • 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


  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 for 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

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