Cornbread Pudding


Units Scale

Homemade Breadcrumbs:

  • 1/2 loaf Italian bread, Baguette, or any day old loaf you have on hand will do
  • Kosher Salt to taste
  • Olive Oil

Cornbread Pudding:

  • 2 cups homemade breadcrumbs (see recipe above)
  • 1/2 cup cornmeal
  • 2 teaspoon baking powder
  • Salt and Pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 cup Parmesan cheese, grated
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 sour cream
  • 1/2 onion
  • 4 tablespoons butter
  • 2 cups fresh corn
  • Honey, for serving


Homemade Breadcrumbs:

  1. Preheat oven to 350 degrees F.
  2. Cube half a loaf of bread and lay out evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 8-10 minutes until the bread cubes are crispy and slightly golden.

Cornbread Pudding:

  1. In a large bowl, whisk together cornmeal, baking powder, garlic powder, salt and pepper. Set aside.
  2. In the medium-sized cast iron pan, melt butter, and sweat the chopped onion. Turn the heat off and set aside.
  3. In another large bowl whisk eggs, cream and sour cream until well combined. Add the sauteed onion and cornmeal mix. Next fold in the toasted bread and the fresh corn.
  4. Return the mixture to the cast iron pan, making sure to butter the cast iron well beforehand.
  5. Bake for 20-25 minutes or until the it has set and is golden around the edges.
  6. Serve while warm with honey if desired.


Recipe Card powered byTasty Recipes