Perfect for a summer potluck or Thanksgiving dinner, this cornbread pudding is rich, sweet, and savory all at once. If you love corn, you will go head over heels for this!
Is there anything I wouldn’t do in the name of corn?
I mean, probably illegal stuff. But overall it’s a short list.
Such is the nature of true, undying love.
For instance on Sunday, it was approximately eighty hundred degrees! And that was before you account for humidity.
So I did what any normal (slightly masochistic) person would do and turned on my oven.
Not once, which maybe could be brushed off as a moderate to severe honest mistake.
Until you taste this cornbread pudding.
Then, totally forgivable.
Because this. cornbread. pudding. is. everything.
Imagine the best cornbread you’ve ever tasted mixed with the creamiest custard, fresh corn kernels, and topped with so much cheese magic. And amplify whatever you think that tastes like TIMES TEN. Then maybe you get a hundredth of the way towards fathoming how good this is.
But even that is probably an understatement.
Honestly, for all the cream and eggs I used in this, it had better have been the best thing I’d ever tasted!
I love it when things work out.
Now, this recipe seems kind of long but don’t let it scare you! The cornbread can be made the day before and, in fact, the pudding itself will probably taste better if you do it that way. I made it all in one day, but that’s because I have zero patience or cornbread self control, so had I waited there would have been no cornbread left with which to make pudding. It happens.
Then, you pretty much just toast, stir, mix, bake. EAT.
And maybe share? We are talking four cups of heavy cream and 14 eggs here.
Yeah. Definitely share.
- 6 tbsp unsalted butter, softened
- 6 tbsp sugar
- 1¾ tsp kosher salt
- 4 large eggs
- 1 cup cornmeal
- ¾ cup + 2 tbsp all purpose flour
- ¼ cup whole wheat flour
- 1 tbsp + 1 tsp baking powder
- ½ cup whole milk
- 1 cup buttermilk
- ¾ cup canola oil
- 2 tbsp honey
- 1 batch cornbread
- 1 onion, chopped
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh savory
- ¾ tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 ears of corn kernels
- 10 large eggs
- 4 cups heavy cream
- 6 tbsp chopped fresh chives
- ¼ cup sugar
- 2 cups grated cheddar cheese
- ½ cup grated Parmesan cheese
- To make the cornbread, heat oven to 350F. Grease an 8x8-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition. Stop mixing and add in the cornmeal, flour, whole wheat flour, and baking powder. Mix until just combined. With the mixer running on low, slowly add in the whole milk, buttermilk, oil, and honey. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Set aside to cool.
- For the cornbread pudding, raise the oven temperature to 375. Cut the cornbread into 1-inch cubes. Spread on a parchment lined baking sheet and toast for 20 minutes, or until browned and crisp. Set aside.
- Meanwhile, in a medium saute pan, heat the butter until melted over medium heat. Stir in the onion, savory, ¼ tsp salt, and ¼ tsp black pepper. Saute until softened, about 3-4 minutes. Stir in the corn and cook for 1-2 minutes, until just tender. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs, heavy cream, chives, sugar, and remaining salt and black pepper.
- Spread the onion-corn mixture and the toasted cornbread evenly into a 9x13-inch casserole pan. Pour the egg custard over the top. Sprinkle with the cheddar and parmesan cheese in an even layer. Bake for 40 minutes, or until custard is set and the cheese is brown. Serve warm or at room temperature.
Corn heaven awaits:
Lemon Pistachio Cornmeal Muffins
From Around the Web:
Blueberry Corn Cake with Sweet Corn Frosting from Hungry Rabbit NYC
Jalapeno Cornbread from Simply Recipes
Chipotle Corn Cakes with Avocado and Goat Cheese from Naturally Ella
Corn Fritters from Annie’s Eats
Fresh Corn Johnnycakes from Framed Cooks
How wonderfully savory and delicious. 🙂 I love that gorgeous corn in it. 🙂
Wow, look at you with this fabulous cornbread pudding in August! Now, I’ve got savory and the holidays on the brain! love this! looks so good and your cornbread recipe sounds amazing!
This seems SO worth the uncontrollable sweat!
I’m not even speaking to my oven these days, so I’m just going to live vicariously through you and that delectable cornbread pudding – and of course, I will pin it for when the leaves start turning color!
You’re a food creating genius, girl. This is SO cool!!!! I love the fresh corn in there too!
Corn. That’s all. 🙂
Aaaah! I need this in my life. What a fun recipe!
Mind. Blown. right now. This is simply uhmazing Joanne! That texture and combination of flavors are on point – sign me up!
Looks absolutely fantastic. Can’t get enough corn recipes these days. Trying this!
Can you believe I’ve never had a savory bread pudding?! I’m feeling this cornbread action you’ve got going on, and I bet it’s well-worth turning on the oven..I’d just drink a few extra cocktails to balance out the heat 😉
Sometimes you just have to turn the oven on – heat be damned! I needed cobbler to go with our ribs this weekend so we all had to sweat to make me happy. 😉
Who doesn’t love corn?! I’m all over this and I love how this screams fall, holidays, and summer all at the same time- perfect timing with this recipe 🙂
I’m remembering this for family get togethers – I love to crack eggs, too. 🙂 It looks SO good.
This looks insanely delicious! You have reminded me once again why “sides” are the best part of Thanksgiving. Not that I would only have this for Thanksgiving because I love corn as much as you do. I am also amazed by how often I turn on the oven and heat up the place despite the 90-degree temps. We’re a little crazy but at least we eat well. ; )
Oh my gosh this sounds crazy!!!!
Crazy good I mean.
Oooooh that custard!!
You have helped me to discover my love of corn, so thank you for that. However, I have still never had corn bread. I think I am missing out!
I have been obsessed with cornbread lately! I’ve totally just been making the Jiffy boxed version with honey mixed in, which still tastes great to me, but this? This would be a whole new level.
what a great dish! i can’t wait to try it. i loooove corn 🙂
Even though four cups of cream and 14 eggs sounds like a lot, I would find it EXTREMELY difficult to share this baked, cheesy heaven with absolutely anybody! Love it! And plus – corn!!!!! I LOVE corn this time of the year! It is monsoon time here and hot roasted corn is a must during this time! So, this cornbread pudding is going to happen very soon at home!
Looks amazing! I was just looking for corn recipes! Perfect!
BEST cornbread pudding EVER! My mouth is watering terribly….
Surely that IS worth turning on the oven for. I have been staying away from diary for the most part lately but seeing this, well, it looks and sounds stunning. Cornbread has always been a favorite of mine.
OMG, that looks fabulous, Joanne! Putting it on my must make list right now.
this is a great idea! i think i might be tempted to sub milk for some of the cream, but other than that, i’d follow your delicious recipe to the letter!
Okay seriously, this needs to make an appearance on my Thanksgiving table. And I’mma need a corner piece, just like the one in the picture directly above the recipe. This looks amazing!
This looks and sounds amazing … but you did not mention Thanksgiving …
This looks absolutely amazing, but there is about a 0% chance that I can find fresh savory here in Alaska. What do you recommend for a substitute?
You can use thyme instead!
This is totally worth turning the oven on for! Looks amazing Joanne!
Hi Joanne, this has to be the best cornbread pudding I have ever seen. Pinned!
Do I HAVE to share? I’m thinking 4 cups of cream and 14 eggs is perfectly acceptable for one girl to eat at once. Especially for breakfast- because hello most important meal of the day! No skimps! This rocks the dang house, girlfriend. Fresh corny-bread-custardy-goodness-for-da-belly! Gimmmmmeeeeeee!!!! Pinned- because something this good needs to be shared! Cheers! <3
Cornbread is one of my all time favorites. Doesn’t matter what season it is! This looks great Joanne!
You’re on a corn kick lately- I love it! This sounds so delicious and comforting…
omg. We have always loved the old Jiffy Cornbread Casserole dish because my Son is a corn freak! also. But now?…its graduated to, Best Cornbread Casserole EVER! Custard?? That’d be myyyyyy favorite thing. Thanks a Million for this recipe!! B4 even tasting…I think I’m in love.
This would be absolutely perfect for Thanksgiving dinner! It sounds soooo good! 🙂
That was very brave of you to turn on the oven not once, but twice, during that very hot day. And so many eggs! I do love the look of this cornbread pudding. And I’m a big fan of corn, too xx
Uuuuummm…cornbread pudding! Super YUM. This pudding sounds delicious and your gorgeous photos are making me drool, Joanne. The textures, flavors and combination everything is AH_MAZING! Thanks for sharing!
A true indulgence I look forward to sharing with my family. This recipe is perfect for a family gathering.~Carolyn @Cabot
Ouch, that is a lot of eggs. But looks totally worth it 🙂
This is a genius idea! I love fresh summer corn recipes.
Ooh, interesting! A savory bread pudding is such a great idea — and I bet it would be the best possible thing to serve alongside a big bowl of veggie chili.
Dang lady! This sounds amazing! All that corny cheesy goodness! 🙂
We just picked up fresh corn in our CSA share today – now I know, without a doubt, what to do with it.
Oh man, this looks incredible! Love the fresh corn and cheese-y goodness! This cornbread is definitely worth turning the oven on for!
We love both bread pudding and cornbread round here!
This is insane! I can’t wait to try this. Do you think a layer of leftover chili work here, or no?
I wouldn’t necessarily add a layer of chili to the cornbread pudding, but I think it would definitely be perfect served with chili! Let me know if you try it!
wow that looks amazing – I can imagine I would eat it for breakfast lunch and dinner
This looks FANTASTIC. I’m starting to roundup potential Thanksgiving recipes and this is going on my test-it-out list for sure. I have a corn pudding that I like, but this one looks even better.
This cornbread pudding looks incredibly homely, comforting and delicious. I never have tried a recipe like this before but I am guaranteed to now!
Hmmm. I might need this wayyyy before Thanksgiving. so, giving you thanks!
This looks great Joanna! On the Thanksgiving list 🙂
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