Best Corn Bread Pudding Recipes

SWEET CORN BREAD PUDDING

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.

CORN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
• Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
• Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

INDIAN CORN BREAD PUDDING

Steps:

• Preheat oven to 275°F.
• Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
• Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

CREAMED CORN BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
• Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
• Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

WHITE BREAD CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bread cubes in the prepared baking dish.
• Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
• Bake in the preheated oven until pudding is set in the middle, about 1 hour.

SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME

Steps:

• Preheat the oven to 375 degrees. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees. In a sauté pan over medium heat, melt the 2 tablespoons butter. Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes. In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper. Scrape the corn mixture into the milk mixture and stir to combine. Add the toasted bread cubes, and toss to combine. Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid. Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes. Let cool for 5 minutes, then serve hot.

MEXICAN CORN-BREAD PUDDING

Steps:

• Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
• Butter a 2-quart baking dish.
• Pat dry corn kernels. In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until bubbling, about 40 minutes.

SAVORY CORN AND BACON BREAD PUDDING #RSC

Steps:

• Preheat oven to 350 degrees.
• In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
• To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
• In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
• Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

ONION BREAD PUDDING WITH CORN

Steps:

• Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
• Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
• Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
• Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
• Bake about one hour, until lightly browned.

CORN BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees
• 2. Melt butter in a baking dish in the preheated oven.
• 3. Mix both whole and creamed corns, sour cream and muffin mix until combined.
• 4. Pour on top of the melted butter. Butter will pool around the corn which is OK.
• 5. Bake in a 350 degree oven for 50 minutes or until golden brown on top.

CORN-BREAD STUFFING PUDDING

Steps:

• Preheat oven to 375&;F. and butter a 9-inch round cake pan.
• In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderate heat, stirring occasionally, until onion is golden. In a bowl whisk together eggs and milk and stir in onion mixture, stuffing, and salt and pepper to taste. Turn mixture into cake pan and bake in middle of oven until top is golden, about 25 minutes. Cut pudding into wedges.

MEXICAN CORN BREAD PUDDING

Steps:

• 1. Crumble cornbread into a large baking pan. Dry cornbread, uncovered at room temperature 12 hours.(Alternatively, dry cornbread in a 250 degrees oven one hour.)
• 2. Butter a 2 quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell peppers, 1 cup jack cheese, scallion, salt and pepper to taste and transfer to a baking dish. In a bowl whisk together eggs, enchilada sauce, and broth and pour over cornbread mixture. Sprinkle remaining cup of cheese evenly on top. Chill pudding at least one hour up to one day.
• 3. Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes

FRESH CORN AND ASIAGO CHEESE BREAD PUDDING

Steps:

• Whisk together the first 5 ingredients in a large bowl; add bread, tossing to coat.
• Let stand 30 minutes.
• Preheat oven to 375°.
• Stir corn and cheese into bread mixture; spoon into a well-buttered 13 x 9 inch baking dish.
• Bake for 45 minutes or until set and golden brown.

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

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.

SAVORY CORN BREAD PUDDING

Steps:

• Make Cornbread. Combine ingredients and bake in greased pan 425 for 20 to 25 minutes. Cool, crumble, and toast. Make pudding. COmbine ingredients. Divide cornbread in two 8 inch greased pans. COver with pudding. Let stand 15 mijutes. Bake in 375 degree oven 40 to 45 minutes

CORN AND TOMATO BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• In small bowl, put dried tomatoes in enough hot water to cover.
• Let stand 15 minutes or until softened, then drain.
• Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
• In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
• Carefully pour egg mixture evenly over muffin mixture.
• Bake about 30 minutes or until knife inserted near center comes out clean.
• Cool slightly, then serve pudding spooned on top of tomato wedges.

DRY CORN BREAD FOR BREAD PUDDING

Steps:

• Preheat oven to 425°F and grease an 8-inch square baking pan.
• Melt butter and cool. Into a bowl sift together cornmeal, flour, baking powder, and salt. In a small bowl whisk together butter, milk, and egg, and stir into cornmeal mixture until just combined.
• Pour batter into baking pan and bake in middle of oven until pale golden and a tester comes out clean, about 20 minutes. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.

CORN BREAD PUDDING

Steps:

• Mix first 5 ingredients together. Stir in cornbread mix until well blended. Pour into a greased 3qt. baking dish, sprinkle with paprika. Bake uncovered at 350 degrees for 40-45 min or until toothpick comes clean.