Bread Pudding With Corn Recipes

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2ND TIME'S THE CHARM CORNBREAD PUDDING



2nd Time's the Charm Cornbread Pudding image

Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!

Provided by Adopted Parisian

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups cornbread, day-old and crumbled into bite-sized chunks
4 eggs
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons vanilla
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
  • In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
  • Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
  • Bake at 375 until all pudding mixture is baked and golden.
  • Delicious served hot or cold!

CORN BREAD PUDDING



Corn Bread Pudding image

This surprising twist to traditional corn bread pudding will become a new family favorite. This is a great side dish or a light dessert. Be sure to add and mix ingredients exactly as stated in the directions. Enjoy!

Provided by Debbie Z

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 8

½ cup butter, softened
½ cup white sugar
2 eggs
1 cup sour cream
1 (8.5 ounce) package corn bread mix
½ cup milk
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can cream-style corn

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
  • Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
  • Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 35.8 g, Cholesterol 61.1 mg, Fat 15.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 602.5 mg, Sugar 13.2 g

CORNBREAD PUDDING



Cornbread Pudding image

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

BREAD PUDDING WITH CORN



Bread Pudding With Corn image

Make and share this Bread Pudding With Corn recipe from Food.com.

Provided by katie in the UP

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon corn oil
1 bunch scallion, sliced using only half of the green parts
4 cups corn kernels, fresh recommended can use frozen
1/2 teaspoon paprika or 1/2 teaspoon red chili pepper, plus extra
paprika or red chili pepper, to sprinkle on top
1/3 cup chopped fresh parsley, can use cilantro
1 tablespoon chopped dill, can use basil
4 eggs
2 cups milk
5 cups cubed bread, without crusts
1 cup sharp cheddar cheese, grated
1/2 cup half-and-half or 1/2 cup milk

Steps:

  • Preheat oven to 375 degrees.
  • Butter a 3 qt gratin dish or casserole.
  • Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
  • Season with 1/2 tsp salt and stir in the parsley or dill.
  • Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
  • Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.

Nutrition Facts : Calories 394.9, Fat 17.5, SaturatedFat 8.8, Cholesterol 179.6, Sodium 420.4, Carbohydrate 45.2, Fiber 4.3, Sugar 2.4, Protein 18.4

CORNBREAD PUDDING



Cornbread Pudding image

Corn baked into cornbread -- delicious!

Provided by LOVE2COOK2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 (8.5 ounce) package dry corn muffin mix
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  • In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g

SWEET CORN BREAD PUDDING



Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Steps:

  • Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
  • Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

CREAMED CORN BREAD PUDDING



Creamed Corn Bread Pudding image

Provided by Nancy Fuller

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for buttering the casserole dish
1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
2 stalks celery, diced
2 leeks, diced
Kosher salt and freshly ground black pepper
2 cups creamed corn
1 cup sour cream
4 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
  • Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
  • Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
  • Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

CORN PUDDING



Corn Pudding image

Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 12 servings

Number Of Ingredients 6

1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
3 eggs

Steps:

  • Heat oven to 375°F.
  • Mix ingredients until blended.
  • Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 35 to 40 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CORNBREAD PUDDING



Cornbread Pudding image

Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h40m

Number Of Ingredients 5

1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half-and-half
1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups)
1/4 teaspoon salt

Steps:

  • Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
  • Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
  • Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

ONION BREAD PUDDING WITH CORN



Onion Bread Pudding With Corn image

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup finely chopped onion
3 scallions, minced
1/2 Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3 eggs, beaten
1 1/2 to 2 cups milk
1 small stale French bread, about 8 ounces, sliced thin

Steps:

  • Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
  • Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
  • Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
  • Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
  • Bake about one hour, until lightly browned.

CORN-BREAD STUFFING PUDDING



Corn-Bread Stuffing Pudding image

Categories     Dairy     Pepper     Side     Bake     Quick & Easy     Stuffing/Dressing     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 with leftovers

Number Of Ingredients 7

1 small onion, chopped fine
1/2 cup finely chopped green bell pepper
1 large garlic clove, minced
1 tablespoon unsalted butter
2 large eggs
1 1/2 cups milk
2 cups packaged corn-bread stuffing mix

Steps:

  • Preheat oven to 375&;F. and butter a 9-inch round cake pan.
  • In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderate heat, stirring occasionally, until onion is golden. In a bowl whisk together eggs and milk and stir in onion mixture, stuffing, and salt and pepper to taste. Turn mixture into cake pan and bake in middle of oven until top is golden, about 25 minutes. Cut pudding into wedges.

INDIAN CORN BREAD PUDDING



Indian Corn Bread Pudding image

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Quick & Easy     Fall     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
2/3 cup whole milk
1 large egg
1 tablespoon molasses
1/4 teaspoon ground ginger
Accompaniment: butter pecan or maple walnut ice cream
Special Equipment
a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

Steps:

  • Preheat oven to 275°F.
  • Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
  • Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

GRANDMOTHER'S CORN PUDDING



Grandmother's Corn Pudding image

My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. -Susan Brown Langenstein, Salisbury, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 9 servings.

Number Of Ingredients 6

4 large eggs
1 cup whole milk
1 can (15 ounces) cream-style corn
1/2 cup sugar
5 slices day-old bread, crusts removed
1 tablespoon butter, softened

Steps:

  • In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 6g protein.

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