Best 14 Cornbread Pudding Recipes

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

CORNBREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

CORNBREAD PUDDING

Steps:

• Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
• Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
• Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

CORNBREAD PUDDING CAKE (TOMALITO)

Steps:

• Preheat oven to 375°F.
• Drain the corn of almost all it's liquid (I leave about 2 tbsp). In a bowl, mix all the ingredients.
• Pour batter into a greased 8x8 pan. Bake for approximately 25-30 minutes.
• Serve hot or warm. Enjoy!

GLUTEN-FREE CORNBREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans with cooking spray.
• Stir cream-style corn, corn kernels, sour cream, cornbread mix, butter, and Cheddar cheese together in a large bowl. Divide between the pans and smooth out the tops.
• Bake in the preheated oven until tops are browned, about 45 minutes. Allow to cool for a few minutes before serving.

CORNBREAD PUDDING WITH CREAM CHEESE

Steps:

• Blend the softened cream cheese, eggs and sugar.
• Add remaining ingredients and mix well.
• Pour into lightly greased crock pot.
• Cook on high 3-4 hours until set and lightly browned on top.

EASY CORNBREAD PUDDING

Steps:

• Mix all ingredients together in a large mixing bowl.
• Transfer to 9x12 baking pan.
• Bake at 350 for 45 min or until it starts to brown and become firm.

SWEET CORNBREAD PUDDING WITH A KICK

Steps:

• Heat oven to 350 degrees.
• Cook onions, peppers,& zucchini in butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Cheddar, salt, and pepper`s in a large mixing bowl.
• Add cubed bread and fold to combine.
• Pour batter into skillet, right on top of the onion mixture.
• Sprinkle parmesan on top.
• Bake 50 minutes, or until set.
• Cool slightly before serving.

CELEBRATION CORNBREAD PUDDING

Steps:

• The cornbread can be made several days in advance and kept in an airtight container.
• To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
• In a small bowl, whisk together the milk, egg, and butter.
• Stir the milk mixture into the cornmeal mixture until just combined.
• Pour the batter into a greased 8-inch square baking pan.
• Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
• Let cool in pan for 5 minutes; invert onto a rack; cool completely.
• Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
• Set aside.
• To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
• Add the crumbled corn bread, tomatoes and scallions.
• Combine well.
• Divide the pudding between 2 greased 9-inch round cake pans.
• Let stand for 15 minutes.
• Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
• Cut into wedges to serve.

JIFFY CORNBREAD PUDDING

Steps:

• 1. Preheat oven to 400. Spray an 8x8 baking dish with cooking spray.
• 2. Combine all ingredients in a large mixing bowl until well blended and pour into baking dish.
• 3. Bake 40 minutes until nicely browned. Let rest for five minutes before serving. Serve with a spoon.

CORNBREAD PUDDING

Steps:

• Spray Pam in a 9 x 11 baking dish.
• Mix all ingredients well.
• Bake 25-30 minutes in a 400 degree oven.
• It will be golden brown on top.
• Insert knife to test doneness -- may need to leave in a little longer.

SOUTH OF THE BORDER CORNBREAD PUDDING

Steps:

• 1. Pre-heat oven to 350 deg. Coat a 9" x 13" baking pan with Pam.
• 2. Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
• 3. Mix together the first 3 ingredients in a small bowl
• 4. Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients. Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
• 5. Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until slightly firm in the middle.
• 6. Remove from the oven and cool slightly. Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.

CHILI CHEESE CORNBREAD (A PUDDING)

Steps:

• 1. About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
• 2. When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
• 3. In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
• 4. Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
• 5. Note: cornbread will slice in wedges as traditional cornbread, but don't slice in half, just butter the top if desired.