Picture the comforting aroma of cornbread mingling with the sweetness of cinnamon wafting through your kitchen.
There’s something about cornbread pudding that feels like a warm embrace on a chilly day.
It’s effortlessly simple to prepare, yet indulgently satisfying, making it a beloved Southern classic.
Watch as the humble ingredients transform into a golden, creamy delight in the oven.
Let’s bring this cozy dessert to life together.
Kitchen Tools Required
- 1 large mixing bowl
- 1 whisk
- 1 baking dish
- 1 measuring cup set
- 1 measuring spoon set
- 1 oven
- 1 knife
- 1 spatula
Ingredients
- 4 cups crumbled cornbread
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cornbread Pudding, follow the timeline below:
- Reading and Gathering Ingredients (10 minutes):
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment needed.
- Prep Work (15 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- Crumble the cornbread and set it aside.
- Measure and prepare all ingredients for mixing.
- Mixing Ingredients (5 minutes):
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
- Add the crumbled cornbread into the mixture and stir gently.
- Fold in the raisins if using.
- Baking (45 minutes):
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 45 minutes or until the top is golden and the pudding is set.
- Resting Time (10 minutes):
- Remove the baking dish from the oven and let the pudding rest for 10 minutes before serving.
- Serving (5 minutes):
- Cut into portions and serve warm.
Adjust any steps as needed based on your personal cooking speed and preferences.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the baking dish with butter or non-stick spray.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
Add the crumbled cornbread to the mixture, stirring gently until fully incorporated.
If using, fold in the raisins.
Pour the mixture into the prepared baking dish, spreading evenly.
Bake in the preheated oven for 45 minutes or until the top is golden and the pudding is set.
Remove from oven and let it rest for 10 minutes before serving.
Cut into portions and serve warm.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the rich cornbread pudding.
- Fresh Berries: Serve with a side of fresh berries for a revitalizing, tangy complement.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a classic dessert combination that enhances the pudding’s sweetness.
- Caramel Sauce: Drizzle with caramel sauce for an extra layer of sweetness and a touch of decadence.
- Chopped Nuts: Sprinkle with toasted pecans or walnuts for added crunch and a nutty flavor contrast.
Storage
To store cornbread pudding, cover it tightly with plastic wrap or transfer it to an airtight container.
Refrigerate for up to three days.
Reheat before serving to enjoy its best texture.
Freezing
To freeze cornbread pudding, first cool it completely.
Wrap tightly in plastic wrap and aluminum foil.
Store in a freezer-safe container for up to three months.
Thaw in the refrigerator overnight.
Reheating
To reheat cornbread pudding, cover it with foil and warm in a preheated oven at 325°F (160°C) for 10-15 minutes.
This guarantees even heating without drying out.
Final Thoughts
Cornbread pudding is a delightful Southern dessert that combines the hearty texture of cornbread with a creamy, custard-like filling.
With its rich flavors and comforting warmth, it makes for a perfect treat on any occasion.
The recipe is versatile and can be tailored to suit your personal taste, whether by adding different dried fruits or a splash of bourbon.
Serve it warm and enjoy the comforting taste that this classic dish brings to the table.
Frequently Asked Questions
Can I Substitute Almond Milk for Regular Milk in the Recipe?
Yes, you can substitute almond milk for regular milk in the recipe without compromising texture. Use a 1:1 ratio. Make certain the almond milk is unsweetened to maintain flavor balance. Whisk thoroughly to integrate with other ingredients.
How Can I Make Cornbread Pudding Gluten-Free?
To make it gluten-free, substitute the cornbread with a gluten-free version. Ascertain all other ingredients are certified gluten-free. Use precise measurements for best results and employ standard baking techniques for consistent texture and flavor.
What Is the Best Way to Store Leftover Cornbread Pudding?
You should refrigerate leftover pudding in an airtight container within two hours of baking. For ideal texture, reheat it at 350°F (175°C) for 15 minutes. Freeze for up to three months, if necessary, to preserve freshness.
Can Cornbread Pudding Be Made Ahead of Time?
You can prepare it ahead by completing steps 1-6, then refrigerate for up to 24 hours. Cover tightly to prevent drying. Before serving, bake at 350°F for 45 minutes, ensuring the internal temperature reaches 160°F.
How Do I Prevent the Pudding From Becoming Too Dry?
Guarantee your pudding stays moist by using precise liquid ratios. Don’t overbake; check for a set center and golden top. Also, increase the heavy cream by 1/4 cup for added moisture. Cover with foil if needed.
Cornbread Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Baking dish
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
- 1 Knife
- 1 Spatula
Ingredients
- 4 cup crumbled cornbread
- 2 cup milk
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
- Add the crumbled cornbread to the mixture, stirring gently until fully incorporated.
- If using, fold in the raisins.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake in the preheated oven for 45 minutes or until the top is golden and the pudding is set.
- Remove from oven and let it rest for 10 minutes before serving.
- Cut into portions and serve warm.
Notes
