Growing up in the South, leftover cornbread never stayed around long in my grandmother’s kitchen. She had this magical way of transforming day-old cornbread into something even more special than the original. Her corn bread pudding was the ultimate comfort dessert that graced our table during family gatherings, Sunday dinners, and whenever someone needed a little extra sweetness in their life.
This corn bread pudding combines the hearty, slightly savory notes of cornbread with a rich, custardy base that melts in your mouth. Unlike traditional bread puddings that can sometimes feel heavy, this Southern classic strikes the perfect balance between comforting and satisfying. The cornbread adds a wonderful texture and subtle corn flavor that makes this dessert uniquely special. Whether you’re looking to use up leftover cornbread or simply craving a dessert that feels like a warm hug, this recipe delivers every single time.
Ingredients
For the Base:
- 4 cups day-old cornbread, crumbled into bite-sized pieces
- 3 large eggs, lightly beaten
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
For Flavor Enhancement:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Optional Add-ins:
- 1/2 cup golden raisins or dried cranberries
- 1/2 cup chopped pecans or walnuts
Substitution Options:
- Gluten-free: Use gluten-free cornbread made with certified gluten-free cornmeal
- Dairy-free: Replace milk and cream with coconut milk, and butter with coconut oil
- Vegan: Use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and plant-based milk
- Lower sugar: Reduce sugar to 1/2 cup and add 1 teaspoon of maple extract for extra sweetness
Time and Planning
Prep Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Make-Ahead Tips:
You can assemble this pudding up to 4 hours before baking. Cover tightly with plastic wrap and refrigerate. Add an extra 5-10 minutes to the baking time if starting from cold.
Time-Saving Strategy:
While your oven preheats, whisk together your wet ingredients. This allows the cornbread to absorb some moisture while you prepare everything else, resulting in better texture.
How to Make It
1. Prepare Your Baking Setup
Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. If your cornbread is fresh, cut it into cubes and let it sit out for about 30 minutes to dry slightly. Day-old cornbread works best because it absorbs the custard without falling apart completely.
2. Create the Custard Base
In a large mixing bowl, whisk together the eggs until smooth. Gradually add the milk, heavy cream, sugar, melted butter, and vanilla extract. The mixture should be well combined and slightly foamy. Add the cinnamon, nutmeg, and salt, whisking until the spices are evenly distributed throughout.
3. Combine Cornbread and Custard
Add the crumbled cornbread to your custard mixture, gently folding with a wooden spoon until every piece is well-coated. Let this mixture rest for 10 minutes, allowing the cornbread to absorb the liquid. If you’re adding raisins or nuts, fold them in during this step.
4. Transfer and Bake
Pour the entire mixture into your prepared baking dish, spreading it evenly with a spatula. The top should look slightly moist but not swimming in liquid. Bake for 45-50 minutes, until the center is set and the top develops a beautiful golden-brown color. A knife inserted in the center should come out mostly clean.
5. Cool and Serve
Allow the pudding to rest for at least 15 minutes before serving. This cooling time helps it firm up and makes serving much easier. The pudding will continue to set as it cools.
Nutrition Overview
Per serving (based on 8 servings):
- Calories: approximately 285
- Protein: 7g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 2g
This dessert provides a good source of protein from the eggs and milk, along with energy-sustaining carbohydrates. The cornmeal base offers some dietary fiber and essential minerals. Nutritional values may vary depending on the specific ingredients and cornbread recipe used.
Healthier Variations
For a lighter version, substitute half the heavy cream with additional milk and use 2 whole eggs plus 2 egg whites instead of 3 whole eggs. You can also reduce the sugar to 1/2 cup and add extra vanilla or a touch of honey for sweetness.
To boost nutrition, try stirring in 1/4 cup of ground flaxseed or chia seeds for extra fiber and omega-3 fatty acids. These additions will create a slightly denser texture but add significant nutritional value.
For portion control, bake individual servings in ramekins, reducing the baking time to 25-30 minutes.
Serving Ideas
Serve warm corn bread pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of warm caramel sauce or honey takes this dessert to the next level.
For special occasions, try pairing it with bourbon whipped cream or a light dusting of powdered sugar. This pudding pairs beautifully with strong coffee, sweet tea, or even a glass of cold milk.
Consider serving it alongside fresh berries or sliced peaches when in season for a delightful contrast of flavors and textures.
Common Mistakes and How to Fix Them
Using fresh cornbread often leads to a mushy texture. If your cornbread is too fresh, cube it and toast lightly in a 300°F oven for 10 minutes before using.
Over-mixing can make the pudding tough. Fold ingredients gently and stop as soon as everything is combined.
If your pudding seems too dry after baking, it likely needed more liquid. Next time, add an extra 1/4 cup of milk to the custard base.
Overbaking creates a rubbery texture. Check for doneness at 40 minutes, and remember that the pudding will continue cooking slightly as it cools.
Storage and Reheating
Store leftover corn bread pudding covered in the refrigerator for up to 4 days. To reheat individual portions, microwave for 30-45 seconds or warm in a 300°F oven for 10-15 minutes.
For longer storage, wrap portions tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
The pudding actually develops deeper flavors after a day or two, making it an excellent make-ahead dessert for entertaining.
Why This Recipe Works Every Time
This corn bread pudding recipe delivers consistent results because it balances moisture, flavor, and texture perfectly. The combination of milk and cream creates a rich custard that complements rather than overpowers the cornbread’s natural flavor. The resting time allows proper absorption, while the moderate oven temperature ensures even cooking throughout.
The beauty of this recipe lies in its flexibility and forgiving nature. Whether you’re a beginner baker or an experienced cook, you’ll find this dessert reliable and satisfying. Try it once, and it’s likely to become your go-to comfort dessert for family dinners and special occasions alike.
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Frequently Asked Questions
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works perfectly well. Just make sure it’s not overly sweet, as this can make the final pudding too sugary. Jiffy cornbread mix or bakery cornbread both work great.
How do I know when the pudding is fully cooked?
The center should be set but still slightly jiggly when you gently shake the pan. A knife inserted in the center should come out with just a few moist crumbs. The top will be golden brown and may crack slightly.
Can I make this recipe without eggs?
For an eggless version, mix 3 tablespoons of cornstarch with 1/4 cup of the milk until smooth, then add to the remaining liquid ingredients. The texture will be slightly different but still delicious.
What’s the best way to crumble the cornbread?
Break the cornbread into irregular pieces about 1-inch in size using your hands. This creates better texture than cutting with a knife, as the rough edges help hold onto the custard mixture.
Can I add other flavors to this recipe?
Definitely! Try adding lemon zest, almond extract, or even a tablespoon of bourbon for different flavor profiles. Dried fruits, chocolate chips, or different nuts all make excellent additions.
Why did my pudding turn out soggy?
This usually happens when the cornbread is too fresh or when there’s too much liquid. Make sure your cornbread has had time to dry out slightly, and don’t skip the resting period before baking.
Corn Bread Pudding Recipe: Easy Southern Comfort Dessert
- Total Time: 1h 5m
- Yield: 8 servings 1x
Description
Corn Bread Pudding is a warm, comforting dessert with sweet, tender cornbread baked to perfection for an irresistible treat.
Ingredients
For the Base:
- 4 cups day-old cornbread, crumbled into bite-sized pieces
- 3 large eggs, lightly beaten
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
For Flavor Enhancement:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Optional Add-ins:
- 1/2 cup golden raisins or dried cranberries
- 1/2 cup chopped pecans or walnuts
Substitution Options:
- Gluten-free: Use gluten-free cornbread made with certified gluten-free cornmeal
- Dairy-free: Replace milk and cream with coconut milk, and butter with coconut oil
- Vegan: Use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and plant-based milk
- Lower sugar: Reduce sugar to 1/2 cup and add 1 teaspoon of maple extract for extra sweetness
Instructions
Prep
Preheat oven to 350°F and grease a 9×13-inch pan. Cube cornbread (fresh or day-old).Make Custard
Whisk eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.Combine
Fold cornbread (and optional raisins/nuts) into custard. Let sit 10 minutes to absorb.Bake
Pour into pan and bake 45–50 minutes until golden and set. Cool 15 minutes before serving.
- Prep Time: 15m
- Cook Time: 45m
- Category: dessert
- Cuisine: Southern American
Nutrition
- Serving Size: 8 servings
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g