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

Description

Corn Bread Pudding is a warm, comforting dessert with sweet, tender cornbread baked to perfection for an irresistible treat.

Ingredients

Scale

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

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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