Best Recipe Soul Food: Chocolate Cornbread Pudding
When we think of a recipe soul food, we don't usually think of chocolate. But chocolate does indeed appear in African American soul food.
Trivia: Mrs. Abby Fisher is believed to be the first African American to have published her recipes for soul food.
Today's recipe is a simple, easy to make and tasty dessert that combines cornbread and our favorite substance – chocolate.
And now, our recipe for Chocolate Cornbread Pudding, which is served with Whiskey Sauce. The sauce recipe is also included, of course.
Chocolate Cornbread Pudding
Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.
4 beaten eggs
1 cup of brown sugar
1 cup milk
1 cup cream
1 tablespoon vanilla
6 pieces day-old cornbread cut into cubes
1 cup mini chocolate chips
Preheat oven to 325 F.
Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.
½ cup melted butter
1 cup sugar
1 well beaten egg
1 ½ cups heavy cream
¼ cup whisky, or more as desired
Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.
Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.