Cornbread Pudding is a delicious way to use up leftover skillet cornbread! Cornbread cubes 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 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. You could even serve it in place of traditional stuffing / dressing, adding fresh sage, roasted chestnuts and sausage.
I love to make Cornbread Salad with leftover cornbread. But it’s always fun to have options. This Cornbread Pudding recipe is a riff on the one served at Etta’s restaurant in Seattle – just lightened up a bit and a few ingredient twists. So good that it definitely qualifies for the regular rotation!
How to Make Cornbread Pudding
Step 1: Preheat oven to 425°F. Butter a 9×13-inch baking dish; set aside. In a medium bowl, whisk together milk, eggs, salt and pepper.
Step 2: Arrange cubes of leftover cornbread in prepared baking dish. Sprinkle with green onions, fresh herbs and shredded cheese.
Step 3: Pour milk mixture over and let stand 10 minutes before baking.
Step 4: Bake until bubbling and set, 35 to 40 minutes. Serve hot!
Cornbread Pudding Recipe Video
An easy and delicious recipe for enjoying leftover cornbread.
- 10 ounces leftover Skillet Cornbread or other leftover cornbread, ~3 1/2 cups
- butter for greasing baking dish
- 2 cups whole milk
- 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 shredded
Preheat oven to 425°F. Butter a 9×13-inch baking dish; set aside.
In a medium 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 and set. Serve hot.