Creamy, comforting and classic — this Southern-style baked cornbread
casserole features a custardy cornbread pudding base, mixed with toasted
cornbread and fresh or frozen corn. It’s baked until golden brown and bubbling! A must for Thanksgiving, Easter or a potluck but also as a side dish for any special meal.
Cornbread Pudding Casserole: The Ultimate Southern Comfort Food
Cornbread is baked into a creamy custard with corn creating my very favorite casserole of all time. Corn pudding of any type is one of my favorite vegetable casseroles, reserved for special occasions like Thanksgiving, Christmas and Easter. It’s one of those side dishes that can always be found at any Southern Thanksgiving table, it’s just not Thanksgiving without it.
This version is by far the best I have ever had. The custard is so creamy, it’s almost like eating creme brûlée. The cornbread adds a little texture and even more corn flavor than the corn itself.
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 style corn pudding recipe. It’s so creamy and custardy.
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 love it so much that I make it throughout the year, not just at Thanksgiving. Also, great for a potluck.
Make this your favorite side dish
- 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.
Before You Get Started
- 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 creamy texture.
- 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 Pudding Recipe ingredients
These are the main ingredients you’ll need to make these casserole apart from other pantry staples listed in the recipe card below.
- 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. I use pre-made cornbread from Fresh Market or Whole Foods to save some time in putting mine together.
- Sweet Corn – fresh is best but if you don’t have it available, which I don’t in November, frozen whole kernel corn will work. Don’t use canned corn or cream style corn.
It’s a very simple recipe
Step 1: Brown the cornbread
Step 2: Soften the corn
Step 3: Make a pudding
Whisk together cream, milk, eggs and sugar.
Step 4: Assemble
Step 5: Bake
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 boost from the toasted cornbread.
Before You Get Started
- 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 creamy texture.
- 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.
How to Store Cornbread Pudding
Since cornbread casserole is custard based, leftovers will need to be stored in the refrigerator. It’s best reheated in the oven but you can also use a microwave.
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. Just let it cool first and freeze in an airtight container.
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Custardy Cornbread Pudding Casserole
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
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.
- 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.
Nutrition
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cheryl says
Oh my goodness , this sounds amazing ! I can’t wait to try it!
Barbara Curry says
I think you’ll like it!
Beth says
Most purchased cornbread tends to be on the sweet side. Is this what you are going for in this recipe. Will be making my own but would like a little direction on the sweetness. Thank you.
Barbara Curry says
I like my corn pudding a little sweet, the recipe will work fine with whatever type of cornbread you use, so if you want to make a cornbread with less sugar, it will still be wonderful.
Nancy says
Certainly not an economical side dish, is it? A dozen eggs and cheese plus all the other ingredients puts this dish in another stratosphere for many cooks. Think I will stick with my old recipe for corn pudding.
Barbara Curry says
This recipe serves 12, so while it does have 10 eggs, it makes a very large casserole. The cheese is optional.
Deland Barr says
I don’t see anything in the recipe about cheese but I would like to add it. Can you tell me the best way to do this? I was thinking I would just use shredded cheddar cheese and add it for the last 20 minutes or so baking time. Thoughts?
Barbara Curry says
I have tried it with cheese and like it. As you suggested, I add it for the last few minutes to let it melt. I will use cheddar which I think goes best with the corn flavor. I hope you enjoy it. This is my all time favorite casserole!