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- 4-5 cups cooked cornbread (leftovers are fine)
- 1/4 cup butter
- 1 cup organic milk or half & half
- 1/4 cup sugar
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- Dash nutmeg
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup raw sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup butter, cubed
- 1/4 cup bourbon
- 1/2 teaspoon kosher salt
Preheat oven to 350°. Lightly grease 4 (8-ounce) ramekins. Cut cornbread into 2- to 3-inch pieces, and place in a large nonreactive bowl.
Heat butter in a 2-quart saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk together until sugar melts. Allow to cool slightly, then whisk in eggs. Spoon mixture into ramekins. Let stand 10–15 minutes while cornbread absorbs egg mixture.
Bake, covered, for 30 minutes. Uncover and bake 30 more minutes, or until light brown and set. Let stand 10 minutes. Serve with Salted Bourbon Caramel.
Salted Bourbon Caramel:
Stir together sugar and water in a saucepan. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts. Let simmer without stirring for about 10 minutes, or until medium amber in color. Remove from heat and stir in cream, butter, bourbon and salt. Continue stirring for approximately 2 minutes until well incorporated and smooth. Let sit a few minutes before serving.