Celebration Cornbread Pudding

READY IN: 2hrs 25mins
Recipe by Normaone

I love corn bread all by itself. But this recipe is really yummy, especially when served with a nice pork roast and a little gravy on the side. I hope you enjoy it. Prep time does not include the cooling period for the corn bread.

Top Review by Tornado Ali

This recipe is a solid base for cornbread pudding - a bit bland, but with the addition of some garlic salt and fresh cracked pepper, it'd be a total winner! I halved the recipe, used leftover cornbread from a few nights ago, and added 1/2 can of diced chilies and a whole lot of shredded cheese on top. Oooh, maybe some extra-sharp cheddar cheese mixed into the mixture would give it some flavor, also. (To be fair, I used less cayenne because I am not a fan of HOT...)

Ingredients Nutrition


  1. The cornbread can be made several days in advance and kept in an airtight container.
  2. To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
  3. In a small bowl, whisk together the milk, egg, and butter.
  4. Stir the milk mixture into the cornmeal mixture until just combined.
  5. Pour the batter into a greased 8-inch square baking pan.
  6. Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
  7. Let cool in pan for 5 minutes; invert onto a rack; cool completely.
  8. Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
  9. Set aside.
  10. To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
  11. Add the crumbled corn bread, tomatoes and scallions.
  12. Combine well.
  13. Divide the pudding between 2 greased 9-inch round cake pans.
  14. Let stand for 15 minutes.
  15. Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
  16. Cut into wedges to serve.

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