Prep 10 mins
Cook 20 mins
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!
- 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
- 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!
I decided to try this recipe with some leftover cornbread that I didn't want to waste. I've never heard of cornbread pudding, so I went into it with a "what do I have to lose" attitude. I was pleasantly surprised! This pudding turned out to be absolutely delicious! Even my picky boyfriend - who was very dubious about the endeavor - actually loved it. My only complaint is the vagueness of the cooking directions and the author not including a description of the finished product, mainly describing what the proper consistency should be. I cooked mine for 60 minutes and still wasn't sure if it was done. I was just about to put it back in the oven when I decided to Google Cornbread Pudding and, after a bit of reading, found that the dish should have a custard-like consistency. If so, I probably left mine in the oven a bit too long. It was still soft and very moist inside, but cooked beyond what I would consider to be custard-like. Probably 50 To 55 minutes in the oven would have been perfect. However, I still liked the cakey/pudding-like consistency and was happy with the finished product. I'll definitely make this again whenever I have extra or leftover cornbread, but I will take it out of the oven sooner. I did post photos of my finished dish if anyone is interested.
Nice and easy. Might have appreciated more specifics on cooking time. I baked for almost 55 minutes.
This was super dooper yummy and I added some raisins to it and used egg beaters and brown sugar splenda. So so so good! I have had it cold and it is still yummy!