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    Recipes » Side Dish » Southern Sides

    Cornbread Pudding

    Published: Nov 16, 2020 by Marissa Stevens · 57 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Cornbread Pudding Served on a white plate from a white baking dish

    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.

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

    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.

    Whisking Milk Eggs Salt and Pepper

    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
    Sprinkling Cheese over cornbread

    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!

    Baking Cornbread Pudding
    Serving Cornbread Pudding

    Cornbread Pudding Recipe Video

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    Cornbread-Pudding served on a white plate

    Cornbread Pudding

    Marissa Stevens
    An easy and delicious recipe for enjoying leftover cornbread.
    4.94 from 16 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine American
    Servings 6 people
    Calories 312 kcal

    Ingredients
      

    • 10 ounces leftover Skillet Cornbread or other leftover cornbread, ~3 ½ cups
    • butter for greasing baking dish
    • 2 cups whole milk (see recipe note)
    • 4 large eggs lightly beaten
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 green onions finely chopped
    • 2 teaspoons chopped fresh flat leaf parsley
    • ½ teaspoon chopped fresh rosemary
    • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried
    • 3 ounces sharp cheddar cheese shredded

    Instructions
     

    • Preheat oven to 425°F. Butter a 9×13-inch baking dish; set aside. 
    • In a large bowl, whisk together milk, eggs, salt and pepper until smooth.
    • Cut leftover cornbread into 1-inch cubes and arrange in a single layer in the bottom of prepared baking dish. Sprinkle evenly with green onions, parsley, rosemary, thyme and cheese. Pour milk mixture evenly over and let stand 10 minutes to soak into cornbread. 
    • Bake for 35 to 40 minutes, until golden brown and set. Serve hot.

    Notes

    1. For an even more decadent version, substitute half and half or heavy cream for some of the milk.

    Nutrition

    Calories: 312kcalCarbohydrates: 30gProtein: 13gFat: 15gSaturated Fat: 7gCholesterol: 173mgSodium: 841mgPotassium: 241mgFiber: 1gSugar: 11gVitamin A: 570IUVitamin C: 1mgCalcium: 279mgIron: 1.6mg
    Keyword Christmas, comfort food, creamy, decadent, potluck, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Southern Sides

    • Cajun Potatoes
    • Cornbread Dressing
    • Cajun Potato Salad
    • Brabant Potatoes

    Reader Interactions

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      Recipe Rating




    1. Joss says

      November 30, 2022 at 3:53 am

      4 stars
      that was excellent I made way too much cornbread for dressing and I was determined to not throw it away but what to do? Then this wonderful recipe so good I might make cornbread so I can have this dish

      Reply
      • Marissa Stevens says

        November 30, 2022 at 10:52 am

        That's wonderful to hear, Joss! So glad you enjoyed it.

        Reply
    2. Kathy Richardson says

      November 21, 2022 at 4:06 pm

      5 stars
      This is such a wonderful recipe. It's actually a meal unto itself. I used leftover gruyere cheese and it was so tasty. Will make many times more.

      Reply
      • Marissa Stevens says

        November 22, 2022 at 8:40 pm

        aww...that's wonderful to hear, Kathy! Thank you for coming back to let me know!

        Reply
    3. Elaine Sheppard says

      March 10, 2022 at 8:14 am

      5 stars
      This was sooooo good. Thanks for the recipe.

      Reply
      • Marissa Stevens says

        March 10, 2022 at 1:51 pm

        So glad you're enjoying this recipe, Elaine!

        Reply
    4. Teri Cossetti says

      January 09, 2022 at 7:58 am

      5 stars
      What a beautiful website!!
      Your recipes are so complete with wonderful directions and photos.
      I cannot wait to begin trying your lovely recipes. Thank you so much for the time
      energy and love put into your beautiful website.

      Teri C.

      Reply
      • Marissa Stevens says

        January 10, 2022 at 8:37 am

        Thank you for your kind words, Teri! My pleasure.

        Reply
    5. Dianna Sordo says

      October 26, 2021 at 11:55 am

      Do you think I could make this recipe now and freeze until thanksgiving?

      Reply
      • Marissa Stevens says

        October 30, 2021 at 9:49 am

        Hi Dianna! Yes you can. You can either cook it completely, then freeze and reheat on Thanksgiving day. Or assemble the ingredients and freeze then cook from frozen (it will take extra time for it to cook through).

        Reply
    6. Nina says

      May 24, 2021 at 7:46 am

      Can I try this with buttermilk?

      Reply
      • Marissa Stevens says

        May 24, 2021 at 8:15 am

        Yes, absolutely!

        Reply
    7. Michele says

      December 05, 2020 at 1:05 pm

      5 stars
      I was just about to throw my 'just baked' dry crumbly cornbread
      away and then found your recipe. You saved the day, this recipe
      is delicious! Thank you, I will make it often now.

      Reply
      • Marissa Stevens says

        December 05, 2020 at 3:08 pm

        I love to hear this, Michele! Thank you so much for coming back to let me know!

        Reply
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