Best 2 Sweet Corn Bread Pudding Recipes

Sweet cornbread pudding is an incredibly delicious dish that combines the classic flavors of cornbread and pudding, creating a unique and irresistible treat. It is a versatile dish that can be enjoyed as a breakfast, brunch, or dessert, and can be customized to your liking. Whether you prefer a classic Southern-style pudding or a more modern twist, this article has the perfect recipe for you. With a variety of recipes to choose from, you're sure to find the perfect sweet cornbread pudding recipe for your taste.

Here are our top 2 tried and tested recipes!

SWEET CORN BREAD PUDDING

Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Steps:

Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

Sweet Potatoes Supreme with Corn Bread Pudding image

This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.

Provided by Zorro6204

Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

3 large yellow-fleshed sweet potatoes, peeled and sliced
3 large orange-fleshed sweet potatoes, peeled and sliced
4 cornbread muffins
1 (15 ounce) can canned mashed sweet potatoes
1 cup (packed) dark brown sugar
½ cup butter, softened
1 (13.5 ounce) can coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup cream
2 eggs
½ teaspoon ground cinnamon
1 pinch salt
½ (8 ounce) can almond paste
2 cups mini marshmallows

Steps:

Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
Preheat your oven's broiler.
Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g

Tips:

Use fresh sweet corn: Fresh sweet corn has a sweeter flavor and a more tender texture than frozen or canned corn. If you don't have fresh sweet corn, you can use frozen or canned corn, but be sure to drain it well before using.
Don't overcook the cornbread: Overcooked cornbread will be dry and crumbly. Bake the cornbread just until a toothpick inserted into the center comes out clean.
Use a variety of cheeses: A combination of cheeses will give the cornbread pudding a richer flavor. Try using a combination of cheddar, Parmesan, and mozzarella cheese.
Add some herbs or spices: Herbs and spices can add a lot of flavor to cornbread pudding. Try adding some chopped fresh herbs, such as basil, thyme, or rosemary. You can also add a pinch of ground cumin or chili powder.
Serve the cornbread pudding warm: Cornbread pudding is best served warm. You can reheat it in the oven or microwave before serving.

Conclusion:

Cornbread pudding is a delicious and versatile dish that can be served as a side dish, main course, or dessert. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, there's a cornbread pudding recipe out there for you. So next time you're looking for a comforting and delicious dish to serve your family or friends, give cornbread pudding a try.