Name: Cornbread Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 10 ounces leftover Skillet Cornbread (or other leftover cornbread, ~3 1/2 cups); butter (for greasing baking dish); 2 cups whole milk ((see recipe note)); 4 large eggs (lightly beaten); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 green onions (finely chopped); 2 teaspoons chopped fresh flat leaf parsley; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried); 3 ounces sharp cheddar cheese (shredded)

Vegetarian

This post may contain affiliate links.

Jump to Recipe Jump to Video

Cornbread Pudding is a delicious way to use up leftover skillet cornbread! Cubes of leftover cornbread are spread in a baking dish, sprinkled with green onions, fresh herbs and cheese, then covered in a mixture of eggs and milk and baked until bubbly and lightly browned on the outside, delicate and custard-like in the center.

Cornbread Pudding served in a white casserole dish with a serving on a small plate beside

Cornbread pudding is delicious any time of year and makes a perfect side dish for a holiday meal. It's also incredibly versatile! Swap in your favorite cheese; I'm thinking of using smoked mozzarella next. Add bacon and serve it with a side salad for an easy lunch or dinner or top it with a fried egg for a knock-out breakfast. In the summer, add fresh corn cut from the cob for extra sweetness and crunch. You could even serve it on Thanksgiving or Christmas in place of traditional stuffing / dressing, adding fresh sage, roasted chestnuts and sausage.

Delicious Options for Leftover Cornbread

I love to make Cornbread Salad with leftover Skillet Cornbread (My go-to cornbread recipe, made with whole grain cornmeal, sweet corn, and melted butter for all of those crispy edges) or Mexican Cornbread (with jalapeños and cheddar cheese). But it's always fun to have options and this savory and moist corn casserole, similar to a Southern spoonbread, is irresistible. A riff on the one served at Etta's restaurant in Seattle - this Cornbread Pudding recipe is just lightened up a bit with a few ingredient twists.

How to Make Cornbread Pudding

Step 1: Preheat oven to 425°F. Butter a 9x13-inch baking dish (or coat with cooking spray); set aside. Whisk together milk, eggs, salt and pepper in a large bowl.

Step 2: Arrange cubes of leftover cornbread in prepared casserole dish. Sprinkle with green onions, fresh herbs and shredded cheese.

Sprinkling Cornbread with Onions and Herbs

Step 3: Pour milk mixture over and let stand 10 minutes before baking.

Pouring Milk Mixture over cornbread mixture

Step 4: Bake until bubbling and set, 35 to 40 minutes. Serve hot!