cornbread pudding recipe
The Best cornbread pudding recipe
This recipe is perfect for so many reasons. It’s easy to customize—you can swap in extra eggs for extra richness, add a little cinnamon or nutmeg for warmth, or even stir in some shredded cheese if you like. It’s great for meal prep too, since it keeps well in the fridge for a few days, and reheating it just makes it even better. And let’s not forget the health benefits—it’s packed with whole grains, protein from the eggs, and healthy fats from the butter and milk. It’s not heavy, but it’s satisfying, and it’s something you can make with just a few basic ingredients. Whether you’re serving it with a simple green salad for lunch or using it as a side with a hearty dinner, it always rounds out the meal nicely. Plus, it’s something the whole family can enjoy, from the youngest to the oldest. It’s that kind of dish that doesn’t just fill your plate—it fills your heart.
Classic Cornbread Pudding
A comforting, creamy baked dish combining cornmeal, eggs, and milk, topped with a rich tomato sauce for a Southern-inspired treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup cornmeal
- 1 cup milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup shredded cheddar cheese (optional)
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a 9-inch baking dish. -
2
In one bowl, whisk together milk, sugar, eggs, vanilla, and salt. In another bowl, mix cornmeal and cheese (if using). -
3
Pour milk mixture into the cornmeal bowl and stir until just combined. Pour batter into the prepared baking dish. -
4
In a small saucepan, heat tomato sauce, heavy cream, oregano, garlic powder, and black pepper over medium heat until simmering. Pour sauce over the pudding. -
5
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- 9-inch baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of bourbon or rum to the milk mixture.
- Substitute half the cornmeal with almond flour for a gluten-free option.
- Let the pudding cool slightly before serving to prevent a runny texture.
Variations
- Add diced bell peppers or diced ham for extra flavor.
- Top with a dollop of whipped cream and fresh basil.
Watch Video Of How Classic Cornbread Pudding Works
❓ Frequently Asked Questions About Cornbread Pudding
What is the best way to make traditional cornbread pudding?
To make traditional cornbread pudding, start by mixing 1 cup of cornmeal with 1 cup of milk, 1/2 cup of butter (melted), 1/4 cup of sugar, 1 large egg, 1 teaspoon of vanilla extract, and a pinch of salt. Pour the mixture into a greased baking dish (about 8×8 inches) and bake at 350°F (175°C) for 35-40 minutes. For extra richness, you can add 1/2 cup of raisins or pecans.
Can I substitute ingredients in the cornbread pudding recipe?
Yes, you can make substitutions in the cornbread pudding recipe. For example, you can use a mix of cornmeal and flour (like all-purpose flour) if you don’t have just cornmeal. For a dairy-free version, use dairy-free milk and butter alternatives. If you prefer a sweeter flavor, increase the sugar slightly or add cinnamon or nutmeg. Always adjust the liquid slightly to maintain the right consistency.
How long should I bake cornbread pudding for?
Cornbread pudding typically bakes for 35 to 45 minutes, depending on the size of your dish and oven. It’s best to check it at around 35 minutes—it should be golden brown on top and set in the middle. If it’s not fully set, bake it a few more minutes. Overbaking can make it dry, so keep an eye on it!
What are some great toppings or additions to serve with cornbread pudding?
Cornbread pudding pairs well with a variety of toppings! For a classic touch, serve it with a warm maple syrup drizzle or a scoop of vanilla ice cream. You can also add fresh berries (like strawberries or blueberries), whipped cream, or a sprinkle of cinnamon. For a savory twist, try a side of honey butter or a dollop of sour cream. Fresh fruit or a dusting of powdered sugar also enhance the sweetness beautifully.
Why might my cornbread pudding be dense or dry, and how can I fix it?
A dense or dry cornbread pudding often happens due to overmixing, insufficient liquid, or overbaking. To fix it, ensure you’re mixing just until combined—overmixing can make it tough. If it’s dry, add a splash of milk or cream while it’s still warm to restore moisture. If it’s too dense, try reducing the cornmeal slightly or increasing the liquid (like milk or broth) in the recipe. For extra fluffiness, gently fold in whipped egg whites before baking.
