The Best Cornbread Pudding Recipe (6 ingredients)
This Cornbread Pudding Recipe combines six simple ingredients for a sweet and savory side dish. Quick and easy to prepare, it’s ready to eat in just over an hour and is the perfect addition to your holiday table!
As a kid, my mom would always make this exact cornbread pudding recipe for the holidays. It has been in our family for generations. It is unlike any other traditional cornbread recipe out there, but it is absolutely delicious.
I remember when she would pull it from the oven, the entire house would smell like warm buttery corn, leaving us all drooling. This has always been one of my favorite holiday recipes, and still is to this day.
Honestly, this dish is sweet enough to serve as a dessert. However, we always enjoy it as a great side dish alongside candied sweet potatoes and easy stuffing for Thanksgiving!
With minimal prep time, it’s a great option for busy holidays, leaving you plenty of time to prepare the rest of your meal. One batch makes enough for eight servings, but you might want to go ahead and prepare two. Everyone will be coming back for seconds!
Recipe Ingredients
- Dinner Rolls: For this recipe, be sure to use King’s Hawaiian original sweet dinner rolls. They come 12 to a pack and you will need 1.5 packs or 18 rolls. When prepping the rolls, tear them into small pieces about the size of a quarter before toasting.
**Small pieces are important because it allows the toasted bread to settle down in the baking dish without too much air between the pieces. This way the toasted bread cubes absorb the egg mixture when baking.**
- Milk: 2% milk combines the ingredients and keeps the bread moist.
- Large Eggs: These act as a binder holding all the ingredients together.
- Cane Sugar: This enhances the natural sweetness of the corn.
- Creamed Corn: Find cream-style corn in the canned vegetable section of your local grocery store.
- Sweet Corn Kernels: Use drained cans of corn kernels, or opt for fresh corn kernels instead.
- Salted Butter: Dolloped on top of the pudding, this melts into the mixture, adding rich flavor and helping it brown.
How to Make Cornbread Pudding Recipe
Prepare. Preheat your oven to 350 degrees Fahrenheit. Then, grease a 2.5-quart baking dish with butter, and set it aside.
Prepare the bread. Tear the rolls into small pieces roughly the size of a quarter. Arrange them in an even layer on a baking sheet. Then, transfer them to the oven, and toast until they’re lightly golden, tossing halfway through. Set the bread aside to cool completely.
Combine the wet ingredients. In a large bowl, whisk the eggs and milk until smooth. Then, add the sugar, a can of creamed corn, and drained whole corn kernels, and mix again.
Layer. Arrange a little more than half of the toasted bread cubes in the prepared baking dish. Then, pour half of the corn mixture evenly on top. Repeat with the remaining bread followed by the remaining corn mix, and gently press everything down.
Top. Add a few tablespoons of salted butter on top. Gently press the bread into the custard mixture to make sure it is well coated.
Bake. Transfer the dish to the oven, and bake until the top is light golden brown and a knife inserted into the center comes out clean.
Serve. Enjoy your corn casserole right away. Or, stir to combine and coat the crispy topping, and serve warm! Option to add a sprinkle of flaky sea salt for extra flavor.
Pro-Tip: If the top of the cornbread begins to brown too quickly, cover it loosely with foil. Then, continue to bake until the corn mixture is set.
Frequently Asked Questions
Cornbread is a type of Southern quick bread made with yellow cornmeal. On the other hand, cornbread pudding combines whole corn, creamed corn, and cornbread mix (or in this case bread). As a result, cornbread pudding is softer and sweeter than classic cornbread, which is semi-sweet and crumbly.
You can store leftover cornbread pudding in an airtight container in the refrigerator for up to three to four days.
I would advise against it. The cornbread could be soggy when thawed.
Try any of my delicious holiday dishes like, Easy Stuffing, Oven Roasted Brussels Sprouts with Apples or Green Bean Mushroom Casserole.
Other Thanksgiving Recipes to Consider Trying
- One Pan Crispy Potatoes
- Candied Sweet Potatoes
- Easy Homemade Stuffing
- Roasted Butternut Squash with Cauliflower, Red Onion
- Baked Feta with Honey and Sticky Walnuts (20 minutes)
- Easy Canned Cranberry Sauce
- The Best Pumpkin Pie
The Best Cornbread Pudding Recipe (6 Ingredients)
Equipment
- 1 2.5 quart baking dish
- 1 baking tray
Ingredients
- 18 King’s Hawaiian original sweet dinner rolls, 1.5 packages, 12 to a pack so 18 rolls total
- 1 cup 2% milk
- 4 large eggs, whisked
- ½ cup cane sugar
- 1 can creamed style corn, 15 ounce can
- ½ cup whole sweet corn kernels, canned are fine, drain liquid before using
- 4-5 dabs salted butter , about 2-3 tablespoons sliced thin
Instructions
- Preheat the oven to 350 degrees. Rub butter on the inside of a 2.5-quart baking dish. Set it aside.
- Tear the rolls apart into small pieces using your hands. Roughly the size of a quarter. Spread the torn roll pieces on a baking tray in one layer. Toast the roll pieces in the oven for 20-25 minutes tossing the cubes halfway through baking. Remove cubes from the oven and let them cool. Dry bread cubes are important. **Small pieces are important because it allows the toasted bread to settle down in the baking dish without too much air between the pieces. This way the toasted bread can absorb the egg mixture when baking. **
- In a mixing bowl, combine the eggs and milk. Whisk until well combined. Next, add the sugar, one can of creamed corn, along with the drained whole corn kernels. Mix well.
- Once the bread cubes are cool, add a little more than half to the prepared 2.5-quart baking dish. Then, pour half of the corn mixture over top. Add the remaining bread cubes and pour the remaining corn mixture over everything. Then, give everything a gentle press to ensure it is well coated in the custard.
- Top with a few dabs of butter. I used about 2-3 tablespoons salted butter. Bake uncovered for 50-55 minutes or until a knife inserted into the center comes out clean. Option to hit it with a pinch of flaky sea salt for extra flavor. If the top begins to get too brown, lightly tent it with some foil. Serve warm and enjoy!Option to gently fold everything together once it is ready. That way, the crispy top and custard center are well combined. You can also enjoy it as is.
6 Comments on “The Best Cornbread Pudding Recipe (6 ingredients)”
This looks delicious. Going to make it to bring to thanksgiving dinner. Could this be made the day before and then reheated on thanksgiving day. Thank you.
It’s best enjoyed hot from the oven! But it could be warmed up if need be.
No cornbread?
It’s an old family recipe. I guess they called it that because it calls for corn and bread!! haha
Such a delicious recipe. Definitely making this again!
Unreal!! I will make this every year for Thanksgiving from now on. Great recipe!!