Corn Bread Pudding
Corn bread pudding is a delightful dish that combines the savory goodness of corn bread with the creamy texture of a pudding. Serve warm as a side dish or dessert.
Equipment
- 9x13 inch baking dish
Ingredients
Corn Bread
- 6 cups crumbled corn bread (about 1 loaf, day-old preferred)
Custard Mixture
- 4 large eggs
- 2 cups milk (whole milk preferred, or non-dairy alternative)
- 1 cup heavy cream
- 1/2 cup sugar (granulated, brown sugar, honey, or maple syrup)
- 1/2 cup melted butter (1 stick)
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- In a large bowl, crumble the corn bread into small pieces.
- In a separate bowl, whisk together the eggs and sugar until well combined.
- Pour in the milk, heavy cream, and melted butter. Whisk until the mixture is smooth.
- Stir in the vanilla extract, salt, and ground nutmeg (if using).
- Pour the custard mixture over the crumbled corn bread, ensuring all the pieces are evenly coated.
- Gently fold in the corn kernels.
- Transfer the corn bread mixture to the prepared baking dish.
- Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
- Let the pudding cool for at least 15 minutes before serving.
Notes
Feel free to adjust the sweetness and add other ingredients to suit your taste. Serve alongside grilled meats, roasted chicken, or barbecue. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream. Top it with crumbled bacon, green onions, or a drizzle of hot sauce for a savory twist.