Cornbread Pudding
Perfect as a side dish or dessert, this cornbread pudding recipe is what dreams are made of. The sweet custard-like center and perfectly crispy edges are what make this easy cornbread pudding recipe absolutely delicious. Made from six simple ingredients, this cornbread pudding recipe is guaranteed to be a family favorite.
About this Cornbread Pudding Recipe
As a kid, my mom would always make us this cornbread pudding recipe for holidays. I can remember when she would pull it from the oven, the entire house would smell like warm, buttery corn. Needless to say, this cornbread pudding never lasted very long. While it is definitely more of a dessert, we would always enjoy it as a side dish with our main Thanksgiving meal. It was perfect!
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.**
Place the torn pieces on a baking tray (in one layer) and bake for 20-25 minutes, tossing the cubes halfway through so they do not get too brown on any one side. Dry bread is important. Set the toasted cubes aside to cool.
In a mixing bowl, combine the milk and eggs. Whisk until well combined. Next, add the sugar, creamed corn and drained whole corn kernels. Gently mix this mixture together. Next, assemble the dish. Once the toasted bread cubes are completely cool, add a little more than half to the bottom of the prepared baking dish. Top with half of the corn liquid mixture. Add the remaining bread cubes, followed by the remaining corn mixture. Then, give everything a gentle press down into the bowl. Top with a few dabs of butter and bake at 350 for 50-55 minutes or until a knife inserted into the center of the dish comes out clean. If the top starts to get too brown, tent it with some foil!
Serve warm and enjoy. This recipe make 8 servings. Please see below for nutritional information.
Storage
Store any leftovers covered in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more holiday side dishes, try one of these below.
Cornbread Pudding
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 eggs, whisked
- ½ cup cane sugar
- 1 can creamed style corn, 15 ounce can
- ½ cup whole sweet corn kernels, canned are fine, drain before using
- 4-5 dabs salted butter , about 2-3 tablespoons sliced thin
Equipment
- 1 2.5 quart baking dish
- 1 baking tray
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 down into the bowl.
- 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. 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 “Cornbread Pudding”
Unreal!! I will make this every year for Thanksgiving from now on. Great recipe!!
Such a delicious recipe. Definitely making this again!
No cornbread?
It’s an old family recipe. I guess they called it that because it calls for corn and bread!! haha
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.