This post may contain affiliate links. Please read our disclosure policy.

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 9×13-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

Cornbread Pudding

4.96 from 22 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Course: Side Dish
Cuisine: American
Calories: 312
Servings: 6 people
An easy and delicious recipe for enjoying leftover cornbread.

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

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: 312kcal | Carbohydrates: 30g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 841mg | Potassium: 241mg | Fiber: 1g | Sugar: 11g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




69 Comments

  1. Lawrence Rush says:

    5 stars
    This was brilliant. I had some leftover cheddar-jalapeno cornbread in the freezer from last Thanksgiving that I had made and finally looked into a way to re-purpose it. Found your recipe and I couldn’t be happier. Easy and came out like a dream. Beautiful texture and flavor. I just added some pickled jalapeno pieces to it to add some zing. Served it with some sauteed garlic green beans for a perfect veggie meal. Thank you!

    1. Marissa Stevens says:

      I love to hear this, Lawrence! Thank you for coming back to let me know.

  2. Patricia Matzke says:

    5 stars
    Yummy!!! I did switch it slightly, with what I had on hand and needed to use, and wow!
    Added some roasted red peppers and sun died tomatoes, used Gruyère cheese. Also, my cornbread is always on the sweet side. To us, this helped balance the sun dried tomatoes and strong cheese. Fresh rosemary is a must, but I used dried parsley and thyme.
    Perfect!! The smell of this cooking is to die for!!
    Thanks so much for the recipe!!

    1. Marissa Stevens says:

      My pleasure, Patricia! So glad you’re enjoying this recipe and making it your own!

  3. Caroline A Cartwrwight says:

    5 stars
    I added bacon and sausage to make a substantial breakfast, delish. Thanks for an easy and lovely recipe.

    1. Marissa Stevens says:

      Sounds delicious, Caroline! So glad you enjoyed this.