Cornbread Corn pudding is the ultimate comfort food. A custardy corn pudding with toasted cornbread added for your new favorite side dish. A must for Thanksgiving or a potluck but also as a side for any meal.
Corn pudding is one of my favorite side dishes, reserved for special occasions like Thanksgiving or Christmas. 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. So for dinner over the holidays I made this version and boy was it a hit. I’ve made it several times since and everyone begs for the left-overs.
What you’ll need for creamy corn pudding
- First you need about 5 cups of cooked 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.
- Next you need the basics, cream, milk, butter, eggs, and sugar.
- And of course fresh corn if you can find it and if not, frozen.
- Finish it with cheddar and parmesan cheese.
Now you can see why it is so delicious!
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.
I use pre-made cornbread from Fresh Market or Whole Foods to save some time. This is perfect with Lemon Roasted Chicken with Shallots and we ate every single bite of the leftovers the following day. The recipe makes a large portion which is great if you’re feeding a crowd and it freezes and reheats without affecting the texture.
How do you MAKE this corn pudding recipe
Step 1: Cut the prepared cornbread into cubes and toast them in the oven for about 20 minutes until all sides are golden brown.
Step 2: Sauté the corn in a skillet until tender, about 5 minutes.
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 top with grated cheese.
Step 5: Bake for 40-45 minutes until the custard is set and the top is golden.
You still get the custard you expect from creamy corn pudding but with a flavor a boost from the toasted cornbread.
FAQ’s and tips
Frozen corn will work just as well. Don’t use canned corn.
You can assemble this a few hours before baking, but if you assemble it the night before the cornbread will become mush. You can toast the cornbread the day ahead of time and just assemble before baking.
Corn pudding does not need to be served piping hot, it should sit for a few minutes before serving and is delicious warm.
You might be surprised to know that you can freeze bread pudding after it has baked and reheat covered with aluminum foil in the oven.
What else could you serve for Thanksgiving with Corn Pudding
- Since it’s so rich, it goes perfectly with a tart Cranberry Relish
- Add some crunchy texture with Broccoli Salad
- Of course you need some Fluffy Dinner Rolls
- Finish off the feast with an Apple Blackberry Crumble
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.
Cornbread Bread Pudding
- 1 batch cornbread about an 8 x 8 pan
- 2 tablespoons butter
- ¾ teaspoon salt
- 1 teaspoon pepper
- 3 ½ cups fresh corn about 4 cobs
- 10 eggs
- 2 cups heavy cream
- 2 cups milk
- ¼ cup sugar
- 2 cups cheddar cheese grated
- ½ cup parmesan cheese grated
- course salt
- Preheat oven to 375º.
- Cut cornbread into 1 1/2 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.
- 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.
- 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.
If you make Cornbread Corn Pudding, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.