Cornbread Corn pudding is a marriage made in heaven. If you didn't think you could improve on custardy bread pudding, just add toasted cornbread and be prepared for your new favorite side dish. Great if you're feeding a crowd, and it's not only great for serving with chicken but is perfect for a holiday feast.
Course: Side Dish
Prep Time: 20minutes
Cook Time: 40minutes
1batch cornbread(about an 8 x 8 pan)
3 ½cupsfresh corn(about 4 cobs)
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.
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.
Barbara's Notes + Tips
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.