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.

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.

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.

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.

15 AMAZING CORN BREAD PUDDING RECIPES



15 Amazing Corn Bread Pudding Recipes image

Cornbread pudding is so versatile - so find out just exactly what you can do with it here! We've got the 15 best recipes waiting for you!

Provided by Jess Smith

Categories     Dessert

Number Of Ingredients 15

Cornbread Pudding
Candy Apple Cornbread Pudding
Cornbread Apple Loaf
Corn Bread Pudding with Apples and Sage
Raspberry Cornbread
Summer Berry Cornbread Pudding Recipe
Sweet Mango Cornbread
Cornbread Pudding With Cream Cheese
Cornbread Bread Pudding with Blueberries
Custard-Filled Cornbread
Caramel Banana Cornbread Pudding
Pineapple Cornbread Pudding
Collard Cornbread Pudding
Corn Bread Pudding - Eatingwell.com
Cheesy Cornbread Pudding

Steps:

  • Pick a recipe from the list above
  • Click the recipe name and visit the website
  • Collect the ingredients and cook the food
  • Enjoy - don't forget to leave a review

Nutrition Facts :

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

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.

CORN AND TOMATO BREAD PUDDING



Corn and Tomato Bread Pudding image

This recipe was greatfully lifted from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Although the original recipe didn't call for it, I like using the optional lemon pepper.

Provided by Sydney Mike

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons dried tomatoes, snipped (not oil-packed)
4 eggs, beaten
1 1/2 cups whole milk
1 teaspoon dried basil, crushed
4 cups English muffins, torn or 4 cups dry French bread
1 1/2 cups whole kernel corn
1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese)
1 tomatoes, cut into thin wedges (optional)
1/4 teaspoon lemon pepper (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • In small bowl, put dried tomatoes in enough hot water to cover.
  • Let stand 15 minutes or until softened, then drain.
  • Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
  • In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
  • Carefully pour egg mixture evenly over muffin mixture.
  • Bake about 30 minutes or until knife inserted near center comes out clean.
  • Cool slightly, then serve pudding spooned on top of tomato wedges.

Nutrition Facts : Calories 123.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 147.1, Sodium 238.9, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 7.5

CORN SPOON BREAD



Corn Spoon Bread image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g 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

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