Cornbread Pudding
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!
Yield: 10-12 servings
For the cornbread
  • 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
For the cornbread pudding
  • 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
  1. To make the cornbread, heat oven to 350F. Grease an 8x8-inch baking pan. Set aside.
  2. 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.
  3. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Set aside to cool.
  4. 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.
  5. 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.
  6. In a large bowl, whisk together the eggs, heavy cream, chives, sugar, and remaining salt and black pepper.
  7. 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.
Nutrition Information
Serving size: 1/10th of recipe
Recipe by Joanne Eats Well With Others at