Food is a way of life in the south, and looking at southern cookbooks, magazines, and television shows, one could easily assume our favorite part of the meal is dessert. From church pot-luck suppers, to office holiday parties, to a night out with friends, desserts are always plentiful. It’s also fairly easy to sneak a little whiskey into your dessert recipe.
The recipe I’m sharing today is inspired by Chef Ed Lee, of 610 Magnolia in Louisville, Kentucky. I started with Chef Lee’s recipes for Sweet Potato Cornbread Pudding and Bourbon Sauce, but then messed with it a bit, because I can’t leave well enough alone. This recipe is broken into 4 steps; cornbread, sweet potatoes, custard, and sauce. If you’re like me and like to make cornbread regularly, this is a great way to use leftovers, and also save a little time when building the dish. Instead of the traditional, cloyingly sweet bread pudding, you end up with a dish that contrasts sweet and savory, and would make as good a breakfast as it would dessert.