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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.
This versatile dish works for any meal of the day. I often swap in different cheeses (smoked mozzarella is next on my list), add crispy bacon, or toss in fresh corn kernels during summer for extra sweetness and crunch. Sometimes for our Thanksgiving or Christmas feasts, I’ll add fresh sage, roasted chestnuts, and sausage for a creative alternative to traditional Cornbread Dressing. Sometimes I serve it as a side dish, but it’s hearty enough for a light meal, especially topped with a fried egg for breakfast or paired with a crisp salad for lunch.
“I had leftover cornbread from our dinner last night and I am so glad I found this recipe! I was pressed for time so I skipped the herbs. Everything else was the same. I used extra sharp cheddar. My husband and four kids couldn’t stop raving about it!!! Thank you for such a simple (and delicious) recipe!”
lisa
Table of Contents
Ingredients for Cornbread Pudding
- Leftover Cornbread: I typically use my homemade skillet cornbread, but any sturdy cornbread works well here. Day-old is perfect as it holds its shape better when cubed.
- Whole Milk: The base of our custard mixture. I find whole milk gives the best texture – it’s rich enough to create that custardy center without being too heavy.
- Eggs: Large eggs are ideal. They should be at room temperature for the most even custard.
- Green Onions: Look for bright, crisp stalks. I use both the white and green parts for different layers of onion flavor.
- Fresh Parsley: Flat-leaf (Italian) parsley is what I prefer here – it has more flavor than curly parsley and chops more easily.
- Fresh Rosemary: Just a little goes a long way. Choose sprigs that are bright green and fragrant, with no brown spots.
- Fresh Thyme: I love using fresh for its subtle flavor, but dried thyme works in a pinch – just use half the amount.
- Sharp Cheddar: I prefer sharp for its bold flavor that stands up to the herbs. It should be freshly shredded as pre-shredded cheese doesn’t melt as smoothly.
- Butter: Just a little for greasing the dish – either salted or unsalted works fine.
- Salt and Black Pepper: Simple seasonings that enhance all the other flavors.
4 Recipe Tips
- Work with day-old cornbread: Fresh cornbread is too soft and will turn mushy. Let your cornbread sit out overnight or use leftover cornbread that’s 1-2 days old – it will better absorb the custard while keeping its shape.
- Don’t skip the soaking step: That 10-minute rest after pouring the custard over the cornbread is crucial – it allows the bread to absorb the liquid evenly so you’ll get that perfect pudding texture.
- Check for doneness: The top should be golden brown and slightly puffed. Give the baking dish a gentle shake – the center should be set but might have a slight jiggle, like a cheesecake.
- Serve it hot: This pudding is at its best straight from the oven when the edges are crispy and the center is custardy. If you need to make it ahead, reheat individual portions briefly in the microwave.
Delicious Options for Leftover Cornbread
This savory pudding, inspired by the one served at Etta’s restaurant in Seattle but lightened up a bit, transforms leftover cornbread into something similar to a Southern spoonbread. Here are some of my favorite ways to vary it:
- Use different cornbreads as your base – I love using my Skillet Cornbread (made with whole grain cornmeal and sweet corn for extra texture) or Mexican Cornbread (with jalapeños and cheddar) for a spicier kick.
- Switch up the cheese – try smoked mozzarella, Gruyere, or pepper jack
- Add mix-ins based on the season – fresh corn kernels in summer, crumbled bacon any time, or sage and sausage during the holidays
Next time you’re staring at leftover cornbread, remember this pudding. It’s one of those low-effort, high-reward dishes that has saved many of my brunches and dinner parties over the years. Plus, the leftovers (if you have any) might be even better reheated the next day.
How to Make Cornbread Pudding
Heat your oven to 425°F and butter a 9×13-inch baking dish. Cut leftover cornbread into uniform 1-inch cubes. Whisk together your custard base – milk, eggs, salt, and pepper until smooth.
Arrange cornbread cubes in a single layer in the dish, leaving space between pieces. Sprinkle with green onions, fresh herbs, and shredded cheese.
Pour custard evenly over everything and let stand for 10 minutes to absorb.
Bake 35 to 40 minutes, until golden brown with crispy edges and a slightly custardy center.
Cornbread Pudding
Video
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
- For an even more decadent version, substitute half and half or heavy cream for some of the milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So glad you enjoyed this, Linda and that you made it your own!! Thank you for coming back to let me know!
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.
So glad you enjoyed it, Donna! Toasting the cornbread is a great way to add some extra texture!
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.
I love to hear this, Anna! Thank you for coming back to let me know!
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… 🙂