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Cornbread Pudding

A warm, custardy casserole combining crumbled cornbread with sweet corn and aromatic onions, perfect as a side dish or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups crumbled cornbread lightly packed (about half of a standard 9x9-inch pan)
  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 1 cup fresh or frozen corn kernels
  • 1 can 14.75 ounces cream-style corn
  • 2 cups whole milk
  • 3 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for subtle heat
  • 2 tablespoons fresh parsley chopped (optional garnish)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Fork or cornbread crumbler
  • Measuring cups and spoons
  • Skillet
  • Oven
  • Toothpick or cake tester

Method
 

  1. Preheat the oven to 350°F and lightly butter a 9x13-inch baking dish.
  2. Break up the cornbread into bite-sized crumbles and spread evenly in the prepared baking dish.
  3. Melt butter in a skillet over medium heat, add diced onion, and cook for 4 to 5 minutes until translucent.
  4. Add fresh or frozen corn kernels to the skillet and cook for 2 minutes, then stir in cream-style corn.
  5. In a medium bowl, whisk together milk and eggs until smooth and uniform.
  6. Pour the milk and egg mixture into the skillet, add salt, black pepper, garlic powder, and cayenne pepper, and whisk to combine.
  7. Pour the corn custard mixture over the cornbread, stir gently with a fork to moisten all crumbs.
  8. Bake for 50 to 60 minutes at 350°F, until the top is golden brown and a toothpick comes out clean or with a few moist crumbs.
  9. Let the cornbread pudding rest for 10 minutes before serving to allow the custard to set.

Notes

Let rest for 10 minutes before serving. Serve warm or at room temperature and garnish with fresh parsley if desired.