Preheat oven to 350 degrees. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2 to 3" pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2 qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs, pour mixture over cornbread. Let stand 10 minutes.
Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.
Sauce: Stir together sugar and water in a saucepan. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts. Cook, without stirring, 10 minutes or until medium amber in color. Remove from heat, and stir in cream, butter, whiskey, salt and nutmeg. Whisk together egg and sugar in a heatproof medium bowl, slowly whisk caramel sauce into egg mixture. Return mixture to saucepan, and cook over medium heat, stirring constantly, 2 minutes or until thickened.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 314 (82%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 368mg||113 %|
|Sodium 18745.4mg||646 %|
|Potassium 195mg||5 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.5g|
|Protein 11g||16 %|
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Calories per serving: 384
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