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    Home » Recipes » Side Dishes » Creamy Corn Pudding Recipe with Toasted Cornbread

    Creamy Corn Pudding Recipe with Toasted Cornbread

    Published: Jan 9, 2015 · Modified: Aug 18, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 6 votes

    Disclaimer: This post may contain affiliate links.

    Cornbread Corn Pudding in a casserole dish.
    Cornbread Corn Pudding in a casserole dish.

    A creamy corn pudding recipe is the ultimate comfort food. A custardy pudding with toasted cornbread added for your new favorite side dish. A must for Thanksgiving, Easter or a potluck but also should be enjoyed as a side for any meal.

    A blue casserole dish with corn pudding.

    Corn pudding is one of my favorite vegetable casseroles reserved for special occasions like Thanksgiving, Christmas and Easter. It’s the ultimate Southern comfort food and can always be found at any Southern Thanksgiving table, it’s just not Thanksgiving without it. 

    At our house when there’s just the four of us, we each get to pick a side for Thanksgiving, and mine is always corn pudding either this version or a more traditional corn pudding recipe. So for dinner, I experimented with a new corn pudding recipe with cornbread and boy was it a hit. I’ve made it several times since and everyone begs for the left-overs.

    What makes this different from traditional homemade corn pudding is toasting cubes of cornbread first and adding them to your mixture of cream, eggs and corn. It’s a cross between bread pudding and corn pudding.

    A spoonful of cornbread corn pudding.

    I love it so much that I make it throughout the year, not just at Thanksgiving. Try serving it with braised short ribs or pork marsala to change things up.

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      Why you’ll love this Cornbread Casserole Recipe

      • Corn pudding is a Southern classic for good reason
      • It’s important to have a comfort food that will compliment your traditional ham or turkey and this dish fits the criteria
      • The recipe makes a large portion which is great if you’re feeding a crowd and it freezes and reheats without affecting the texture.
      • If you enjoy making cornbread for your family, you can make a double batch. Enjoy one to go along with a bowl of chili and then freeze the second until you’re ready to make this side dish recipe.

      Cornbread Pudding Ingredients

      Ingredients for cornbread corn pudding.
      Gather the ingredients.
      • Cornbread – I generally buy it pre-made from the grocery but you can make your own. My favorite is Browned Butter Cornbread, just leave out the corn. Have it prepared and cooled. You will need 6 cups.
      • Corn – fresh is best but if you don’t have it available, which I don’t in November, frozen will work
      • Cheese – cheddar and parmesan cheese are the perfect finishing touches to this dish
      • Pantry staples – cream, milk, butter, eggs, and sugar.

      Now you can see why it is so delicious!

      I use pre-made cornbread from Fresh Market or Whole Foods to save some time in putting mine together. 

      How to make Corn Bread Pudding

      Step 1

      Cut the prepared cornbread into cubes and toast them in the oven for about 20 minutes until all sides are golden brown.

      Cornbread cut into cubes on a cutting board.
      Cut cornbread into cubes.
      Toasted cornbread on a baking sheet.
      Toast the cornbread.

      Step 2:

      Sauté the corn in a skillet until tender, about 5 minutes.

      A skillet of cooked corn.
      Cook the corn.

      Step 3:

      Whisk together cream, milk, eggs and sugar.

      Step 4:

      Combine the toasted cornbread and cooked corn in a casserole dish and pour the custard over the cornbread mixture and if you want, you can top with grated cheese. I like it both ways. Sometimes I go half and half to please my non cheese lovers.

      Corn bread over cooked corn in a casserole dish.
      Add corn the cornbread.
      Egg and milk mixture poured over the cornbread mixture.
      Pour the custard over the top and bake.

      Step 5:

      Bake for 40-45 minutes until the custard is set and the top is golden.

      A baked corn pudding in a casserole dish.

      You still get the custard you expect from creamy corn pudding but with a flavor boost from the toasted cornbread.

      What to serve with this Cornbread Pudding Recipe

      Of course you shouldn’t save this just for Thanksgiving, it’s a great side to serve for any gathering. Try serving it with Steak Marsala, or with Mustard Drumsticks with Peach Glaze. It’s also great with Slow Cooker Ribs or Carnitas.

      Corn pudding in a casserole dish with a serving spoon.

      Corn Bread Casserole Recipe Tips

      • To form the creamy custard you need cream and whole milk, you could get by with half-and half- but anything less, and you won’t get the custard texture.
      • To save time, purchase cornbread or cornbread muffins, homemade cornbread isn’t needed for this recipe.
      • If you’re using a deep casserole dish, it will take longer for the custard to set, so choose a 9 x 13 or something similar rather than a deep baking dish.
      • You can toast the cornbread ahead of time but the rest you will need to assemble right before baking so the cornbread doesn’t dissolve.

      Cornbread Casserole Recipe FAQs

      What can you use in place of fresh corn?

      Frozen corn will work just as well. Don’t use canned corn or creamed corn.

      Can you make this ahead of time?

      You can assemble this a few hours before baking, but if you assemble it the night before the cornbread will become mush. To reduce the amount of steps, toast the cornbread the day ahead of time and just assemble before baking.

      Does corn pudding need to be served right away?

      Corn pudding does not need to be served piping hot, it should sit for a few minutes before serving and is delicious warm.

      Can you freeze corn pudding?

      You might be surprised to know that you can freeze corn pudding after it has baked and reheat covered with aluminum foil in the oven.

      Does cornbread casserole need to be refrigerated?

      Since cornbread casserole is custard based, it will need to be refrigerated. It is best reheated in the oven but you can also use a microwave.

      What is the difference between cornbread and corn pudding?

      Cornbread is a bread made from cornmeal, while corn pudding is a creamy combination of corn, eggs and milk.

      Should I put eggs in my corn casserole?

      Eggs are needed in a corn casserole to form the custard along with cream.

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      What to serve for Thanksgiving with corn pudding

      • A glass serving bowl with homemade cranberry sauce.
        Homemade Cranberry Sauce
      • A bowl of broccoli salad with a yogurt dressing
        Broccoli Salad
      • A batch of yeast rolls in a linen napkin.
        Homemade Yeast Dinner Rolls
      • Apple blackberry crumble with vanilla ice cream in a white ramekin.
        Apple Blackberry Crumble
      Cornbread corn pudding with a serving spoon in a casserole dish.

      Corn Bread Pudding Recipe

      Author: Barbara Curry
      Cornbread Pudding recipe is the ultimate comfort food. A custardy Cornbread Casserole Recipe with toasted cornbread added for your new favorite side dish. A must for Thanksgiving or a potluck but also should be enjoyed as a side for any meal.
      5 from 6 votes
      Print Pin
      PREP: 20 minutes
      COOK: 40 minutes
      Servings: 12

      Ingredients
       

      • 1 batch cornbread cooked and cooled; about 6 cups.
      • 2 tablespoons butter
      • ¾ teaspoon salt
      • 1 teaspoon pepper
      • 3 ½ cups corn fresh if possible; about 4 cobs
      • 10 eggs
      • 2 cups heavy cream
      • 2 cups milk
      • ¼ cup sugar
      • 2 cups cheddar cheese grated (optional)
      • ½ cup parmesan cheese grated (optional)
      • course salt
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      Instructions
       

      • Preheat oven to 375º.
      • Cut cornbread into 1 ½ inch cubes and arrange in a single layer on a baking sheet. Toast until browned and crisp, turning occasional to brown all sides, about 20 minutes.
      • In a medium sauce pan, add butter, corn, salt and pepper and saute until tender, about 5 minutes. Set aside.
      • In a large bowl, whisk together the eggs, cream, milk, and sugar.
      • Combine toasted cornbread and corn and place into a large casserole dish. Pour the custard over the cornbread mixture and top with grated cheese or leave it off.
      • Bake until the custard sets and the top browns, about 40-45 minutes. Let sit for a few minutes before serving or serve at room temperature.

      Video

      Barbara’s Tips + Notes
      • You will need about 6 cups of corn bread. 
      • If you can’t find fresh corn, frozen will work.
      • Don’t make this the night before, the cornbread will get mushy.
      • You can toast the cornbread a day ahead and assemble before baking.
      • Adding cheese to the top is totally optional. 

      Nutrition

      Calories: 392kcal | Carbohydrates: 19g | Protein: 15g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 225mg | Sodium: 467mg | Potassium: 277mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1214IU | Vitamin C: 3mg | Calcium: 285mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. cheryl says

        November 30, 2018 at 3:31 pm

        Oh my goodness , this sounds amazing ! I can’t wait to try it!

        Reply
        • Barbara Curry says

          December 01, 2018 at 2:00 pm

          I think you’ll like it!

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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