Celebration Cornbread Pudding

Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

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.

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.


Most Helpful

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...)

Tornado Ali January 07, 2006

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