Best 2 Sweet Corn Bread Pudding Recipes

Indulge in a delectable journey with our versatile Sweet Corn Bread Pudding: a delightful fusion of flavors and textures that will tantalize your taste buds. Experience the irresistible symphony of creamy custard, tender cornbread cubes, and a medley of sweet and savory ingredients in every bite. This Southern classic is elevated with variations that cater to every palate – from traditional to savory, gluten-free, and even a tantalizing bread pudding made entirely from cornbread stuffing mix.

Embark on a culinary adventure with our comprehensive recipes, each meticulously crafted to guide you through the process of creating this comforting dish. Discover the secrets of achieving the perfect balance of sweetness, moisture, and texture in your cornbread pudding, ensuring a culinary masterpiece every time.

Whether you're seeking a classic Southern comfort food experience, a savory twist with the addition of bacon and cheese, a gluten-free alternative that caters to dietary preferences, or the convenience of using a cornbread stuffing mix, our recipes have you covered.

Immerse yourself in the comforting aroma and delectable flavors of Sweet Corn Bread Pudding, a dish that embodies the essence of Southern hospitality and culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CORN BREAD PUDDING

Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Steps:

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

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

Sweet Potatoes Supreme with Corn Bread Pudding image

This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.

Provided by Zorro6204

Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

3 large yellow-fleshed sweet potatoes, peeled and sliced
3 large orange-fleshed sweet potatoes, peeled and sliced
4 cornbread muffins
1 (15 ounce) can canned mashed sweet potatoes
1 cup (packed) dark brown sugar
½ cup butter, softened
1 (13.5 ounce) can coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup cream
2 eggs
½ teaspoon ground cinnamon
1 pinch salt
½ (8 ounce) can almond paste
2 cups mini marshmallows

Steps:

Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
Preheat your oven's broiler.
Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g

Tips:

Use fresh, sweet corn for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well.
Add some chopped bell pepper, onion, or jalapeño to the cornbread mixture for a little extra flavor.
Top the cornbread pudding with a generous amount of butter before baking.
Serve the cornbread pudding warm with maple syrup, honey, or fruit preserves.

Conclusion:

Sweet cornbread pudding is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover cornbread, and it is also a great way to get your kids to eat their vegetables. With its sweet and savory flavor, cornbread pudding is sure to be a hit with everyone at your table.