Cornbread Pudding Recipe

First published: November 17, 2011 in Recipes

Last Updated: November 17, 2011 8:37 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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Cornbread pudding will make a great addition to any meal – especially if you are looking to add something to your holiday dinner menu. You can serve it topped with fruits or nuts and make a lovely dessert! Fro variation and to serve with your main course, I have added a recipe make with chives – Enjoy!

Cornbread Pudding

  1. Preheat oven to 300F with rack in the centre position
  2. In a large bowl, beat together 4 large eggs, 3 cups of half and half cream, ½ cup of maple syrup and ¼ teaspoon of salt
  3. Stir in about 1-1/2 lbs. of cornbread cut into 1 inch cubes (10-12 cups
  4. Let sit until cornbread has absorbed the liquid – about 5 minutes (the bread will break down to small pieces)
  5. Pour mixture into 8 inch square baking dish, flatten and smooth top with a spatula
  6. Bake until toothpick inserted into centre comes out clean – 1 hour to 1 hour and 15 minutes
  7. Serve with more maple syrup and cream if desired or top with fresh fruits and cream


Corn Pudding with Chives


  • 3 packages ( 10 oz.each) of frozen corn, thawed
  • 3 cups of milk
  • 4 large eggs
  • 1/3 cup of sugar
  • ½ cup of flour
  • ¼ teaspoon of ground nutmeg
  • Coarse salt
  • ¼ cup of sliced fresh chives


  1. Preheat oven to 350F
  2. In a blender, puree half the corn with 2 cups of milk, until almost smooth
  3. In a large bowl, whisk eggs with sugar, flour, nutmeg and 2 teaspoons of slat
  4. Whisk in puree corn mixture, along with remaining corn and 1 cup of milk\Pour mixture into 9 x 13 inch baking dish and sprinkle with chives
  5. Bake until golden brown around edges and very loosely set – about 40-45 minutes
  6. Let cool 5-10 minutes before serving

Hope you enjoy these recipes – please send in your comments – your input is always welcomed and very much appreciated!



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