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 Skillet Cornbread or Mexican 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
Cornbread Pudding
Ingredients
- 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
Instructions
- 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.
This looks delicious! I’d love to try it for our Easter breakfast. Can you make it the night before then heat it up in the morning? If so, what would you recommend for reheating instructions?
Thanks!
Hi Alyssa! I haven’t made it a day in advance, but I think that would work just fine. I would reheat it, covered in foil, in a 375˚F oven for 30-35 minutes until heated through. Hope you have a wonderful Easter!
Great, will do, thank you! I hope you have a wonderful Easter as well!
I’ve made bread pudding so many times and have never thought to substitute corn bread. Awesome idea Marissa. This looks totally delicious!
Thanks so much, Mary Ann! It’s a fun twist on your standard savory bread pudding. 🙂
I had to send this to my friend the second I saw this recipe – she was complaining the other day that she LOVES cornbread but she’s the only in her house that eats it! She’ll love this way to use the leftovers!! Genius!
That’s perfect, Katherine! Thank you.
I think this cornbread pudding would be a perfect side for Easter. Looks delicious!
Thank you so much, Kevin!
Wow this looks so good! Pure comfort here. And I love how cornbread gets a new lease on life with this 😀
Yes! Well said, Lorraine. 🙂
I can count the number of times I’ve eaten cornbread in my life on one hand, but I’ve always loved every mouthful.
What a unique idea to turn leftovers into this delicious dish.
The only problem is, I don’t think I’d have any leftovers!
Wait, what!? You’ve only had cornbread a few times? 😉 I know what you mean about leftovers – sometimes I make it just for the leftovers!
I’ve never even thought of making a savory bread pudding, and this truly looks and sounds amazing, Marissa! Also, smoked mozzarella would be a nice touch.
So good, Ben! I hope you give it a try. 🙂
I believe I’ve already told you my love of cornbread, so I am absolutely drooling over this pudding!! I’ve had bread pudding many times, and made with many different breads, but never cornbread! I’ve been missing out! I definitely need this in my life! Cheers, doll!
Sweet! I know you’ll give it your own little twist so I’m staying tuned.. 🙂
Love cornbread and often make it, portion it up and vacuum seal is for a quick side to soup or chili! Love how you repurposed it here for bread pudding, but I would honestly make a batch just to make this! Yum!!!
I do the same thing – it freezes perfectly! I’d love to hear what you think if you give this a try! xoxo
Oh, I love cornbread! As a southern boy, cornbread practically runs in my veins. This cornbread pudding recipe totally reminds me of something similar that my mom used to make when I was younger. I haven’t had that in ages, and I’m craving it now. Thanks for sharing and reminding me about the wonders of cornbread pudding!!
I actually thought of you writing this post and thought, “I bet David and Laura love cornbread – they’d love this too!” I love it that your mom made it, pure nostalgia.
This is a dangerous recipe for me to have on hand. I have such a deep love of all things corn – cornbread, corn pudding, etc – that I literally want to eat my weight in them. Something about that combo of sweet and earthy. Luckily I’m small I guess! This looks absolutely wonderful.
I’m the same way, Jessie! Can’t. Get. Enough! 🙂
Oooh I love your idea of using smoked mozzarella in here. LOVE that stuff! I’m totally trying that!
awesome! Thanks, Kelsie! xoxo
Hi Marissa. I could happily make a meal out of this. Although I might have to throw in a little bacon 🙂
I love how you think, Dorothy! You can really never go wrong with adding bacon… 🙂