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    Recipes » Side Dish » Southern Sides

    Cornbread Pudding

    Published: Nov 16, 2020 · Modified: Nov 16, 2020 by Marissa Stevens · 53 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.
    5 from 14 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.
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      Recipe Rating




    1. CH says

      December 04, 2020 at 10:58 am

      Last night I tried a new cornbread recipe (from another site) that turned out to be pretty dry and too savory for us. So this morning I searched for a recipe to use up old cornbread and came across Marissa's recipe for cornbread pudding. It turned out well, but I made some adjustments... First, I increased the eggs to 5, eliminated the rosemary and thyme, and added about 2 t of diced canned jalepanos (that were languishing in the fridge) and a dash of onion powder. Fortunately, I checked on the casserole at the 15 minute mark and it was done -- if I had left it in another 15+ minutes it would have been bone dry and ruined. 425 degrees seems too high and/or the time is too long, at least in our dry climate in Colorado. Next time I'll try 400 degrees (or 375?) and check it at 14 minutes, just to be safe. Marissa, I wonder if you should note that the cornbread must be savory in case others start -- as I did -- with cornbread that was not from your recipe. A sweet cornbread definitely would not be good. Thank you for a good recipe!

      Reply
      • Marissa Stevens says

        December 05, 2020 at 3:07 pm

        I'm glad you enjoyed the recipe and adjusted it to your tastes and climate, CH. I typically make this with my skillet cornbread, which is savory, but it works with sweet cornbread as well. Similar to other sweet/savory or sweet/herbaceous foods like honey glazed ham or turkey or rosemary and/or thyme in scones and sugar cookies that can be quite delicious.

        Reply
    2. Valentina says

      November 18, 2020 at 5:01 pm

      5 stars
      I'm loving all of your comforting brunch-y dishes, Marissa. This one is calling to me. I love skillet cornbread and this recipes is so great for those delicious pieces with "crust." Yum! ~Valentina

      Reply
      • Marissa Stevens says

        November 18, 2020 at 5:35 pm

        Yes, I love the crispy parts too! Thank you, Valentina.

        Reply
    3. Liz says

      November 17, 2020 at 3:24 pm

      5 stars
      Cornbread, corn pudding, corn casserole....I love them all! And your version looks outstanding!

      Reply
      • Marissa Stevens says

        November 18, 2020 at 5:36 pm

        Thanks so much, Liz!

        Reply
    4. David @ Spiced says

      November 17, 2020 at 4:16 am

      5 stars
      This cornbread pudding sounds amazing! (And your idea of smoked mozzarella is making me crave this recipe like you wouldn't believe.) We make a cornbread stuffing recipe for Thanksgiving each year. There are never any leftovers of that one, but I think I could make a batch of skillet cornbread just for the sole purpose of making this recipe. It sounds amazing!

      Reply
      • Marissa Stevens says

        November 18, 2020 at 5:36 pm

        Thank you! I've done the very same thing, David! It's worth making a batch just to make this with the leftovers.

        Reply
    5. Sue Rounds says

      September 25, 2020 at 8:08 pm

      Had some stale cornbread and googled "what to do with stale cornbread" and this recipe popped up. Wow! It was so yummy that I can imagine making cornbread and letting it stale a bit just to make this recipe again. Thank you! I will definitely be making this again...and again!

      Reply
      • Marissa Stevens says

        September 26, 2020 at 11:24 am

        That's wonderful to hear, Sue! Thank you for coming back to let me know!

        Reply
    6. Linda Johns says

      September 24, 2019 at 4:49 pm

      5 stars
      Wonderful recipe. Trying to use up some things so made a few additions: a couple handfuls of fresh, chopped spinach, 1 ear of cut, cooked corn, several slices cooked chopped bacon, & some chopped ham. Also, I had 12 oz of cornbread so I added 2 more eggs and more milk so it would not be dry. Used fresh herbs and added more cheese. This was a big hit! Had it for dinner with fresh grapes and a sliced fresh pear. Hubby loved it. Luckily we have leftovers! Never used cornbread like this before. I'll be making it just so I can make this.

      Reply
      • Marissa says

        September 24, 2019 at 5:06 pm

        So glad you enjoyed this, Linda and that you made it your own!! Thank you for coming back to let me know!

        Reply
      • Donna says

        March 02, 2020 at 5:37 pm

        5 stars
        Absolutely Delicious. I made this tonight and it was a Big Hit in my house. I will be incorporating this dish into our sides rotation. The only thing I did different was, I toasted my broken up cornbread pieces on a sheet pan In the oven to make it extra crispy so when I poured the wet ingredients it did not become too mushy. Thanks for sharing.

        Reply
        • Marissa Stevens says

          March 03, 2020 at 8:44 am

          So glad you enjoyed it, Donna! Toasting the cornbread is a great way to add some extra texture!

          Reply
    7. Anna Bisaillon says

      September 09, 2019 at 9:25 am

      5 stars
      This is a keeper recipe. Easy to remember too.
      I made corn muffins with chives cheddar and ham the other day. They are delicious when they are fresh but the next day not so much. I was searching for what to do with the leftovers and your recipe came up. I did not ad any of the fresh herbs just the cheese, milk and eggs. it came out prefect i served it with Colorado green chili over the pudding. My family loved it!!
      Thank you.

      Reply
      • Marissa says

        September 09, 2019 at 10:59 am

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

        Reply
    8. Alyssa says

      April 17, 2019 at 10:23 am

      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!

      Reply
      • Marissa says

        April 17, 2019 at 11:19 am

        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!

        Reply
        • Alyssa says

          April 19, 2019 at 7:46 am

          Great, will do, thank you! I hope you have a wonderful Easter as well!

          Reply
    9. Mary Ann | The Beach House Kitchen says

      March 06, 2018 at 5:15 pm

      5 stars
      I've made bread pudding so many times and have never thought to substitute corn bread. Awesome idea Marissa. This looks totally delicious!

      Reply
      • Marissa says

        March 09, 2018 at 3:51 pm

        Thanks so much, Mary Ann! It's a fun twist on your standard savory bread pudding. 🙂

        Reply
    10. Katherine | Love In My Oven says

      March 05, 2018 at 8:04 pm

      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!

      Reply
      • Marissa says

        March 09, 2018 at 3:52 pm

        That's perfect, Katherine! Thank you.

        Reply
    11. Kevin O'Leary says

      March 02, 2018 at 7:56 am

      I think this cornbread pudding would be a perfect side for Easter. Looks delicious!

      Reply
      • Marissa says

        March 09, 2018 at 4:38 pm

        Thank you so much, Kevin!

        Reply
    12. Lorraine @ Not Quite Nigella says

      March 01, 2018 at 9:55 pm

      Wow this looks so good! Pure comfort here. And I love how cornbread gets a new lease on life with this 😀

      Reply
      • Marissa says

        March 09, 2018 at 3:52 pm

        Yes! Well said, Lorraine. 🙂

        Reply
    13. Helen @ Scrummy Lane says

      March 01, 2018 at 9:50 pm

      5 stars
      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!

      Reply
      • Marissa says

        March 04, 2018 at 5:53 pm

        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!

        Reply
    14. Ben|Havocinthekitchen says

      March 01, 2018 at 7:51 pm

      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.

      Reply
      • Marissa says

        March 04, 2018 at 5:53 pm

        So good, Ben! I hope you give it a try. 🙂

        Reply
    15. Cheyanne @ No Spoon Necessary says

      March 01, 2018 at 6:29 am

      5 stars
      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!

      Reply
      • Marissa says

        March 04, 2018 at 5:53 pm

        Sweet! I know you'll give it your own little twist so I'm staying tuned.. 🙂

        Reply
    16. Dawn - Girl Heart Food says

      March 01, 2018 at 5:33 am

      5 stars
      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!!!

      Reply
      • Marissa says

        March 04, 2018 at 5:54 pm

        I do the same thing - it freezes perfectly! I'd love to hear what you think if you give this a try! xoxo

        Reply
    17. David @ Spiced says

      March 01, 2018 at 4:54 am

      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!!

      Reply
      • Marissa says

        March 04, 2018 at 5:55 pm

        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.

        Reply
    18. cakespy says

      March 01, 2018 at 3:15 am

      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.

      Reply
      • Marissa says

        March 04, 2018 at 5:55 pm

        I'm the same way, Jessie! Can't. Get. Enough! 🙂

        Reply
    19. Kelsie | the itsy-bitsy kitchen says

      February 28, 2018 at 5:59 pm

      Oooh I love your idea of using smoked mozzarella in here. LOVE that stuff! I'm totally trying that!

      Reply
      • Marissa says

        March 04, 2018 at 5:56 pm

        awesome! Thanks, Kelsie! xoxo

        Reply
    20. Dorothy Dunton says

      February 28, 2018 at 1:30 pm

      Hi Marissa. I could happily make a meal out of this. Although I might have to throw in a little bacon 🙂

      Reply
      • Marissa says

        March 04, 2018 at 5:56 pm

        I love how you think, Dorothy! You can really never go wrong with adding bacon... 🙂

        Reply
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