Corn Bread Pudding Recipes

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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.

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.

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

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

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

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.

WHITE BREAD CORN PUDDING



White Bread Corn Pudding image

My sister gave me this recipe. It is easy to make; you can make it as bad for you (use white bread and cream!) or good for you (whole grain bread, soy milk, nonfat milk, or nonfat sour cream, and reduce whole eggs to two and use two egg whites, and half the butter).

Provided by EMERALDCITYJEWEL

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

5 slices day-old bread, crusts discarded and bread cubed
1 (15 ounce) can cream-style corn
1 cup milk
4 eggs
¼ cup white sugar, or to taste
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Place bread cubes in the prepared baking dish.
  • Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
  • Bake in the preheated oven until pudding is set in the middle, about 1 hour.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 35.6 g, Cholesterol 147.6 mg, Fat 12.8 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 488.6 mg, Sugar 14 g

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

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).

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.

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Top Asked Questions

How do you make corn pudding with cornbread mix?
For this recipe, you’ll need a box of cornbread mix, corn kernels, creamed corn, butter, eggs, sugar and sour cream. Everything goes into a big bowl to get mixed together to create the batter. Place your corn pudding in the oven, bake until golden brown, then enjoy!
What is the best recipe for cornbread with cream and eggs?
Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.)
What is corn pudding and how do you serve it?
Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn. My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes. My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen.
How do you make a cornbread with sour cream?
Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined. Pour into the prepared pan and bake for 45-55 minutes, depending on your pan.

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