Custardy Cornbread Pudding Casserole
Creamy, comforting and classic — this Southern-style baked cornbreadcasserole features a custardy cornbread pudding base, mixed with toastedcornbread 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.
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 the 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 Notes + Tips
- 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
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
