New This Month

Cornbread Pudding


Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2004


  • 1/2 cup pure maple syrup, plus more for serving
  • 4 large eggs
  • 3 cups half-and-half
  • 1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups)
  • 1/4 teaspoon salt


  1. Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).

  2. Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.

  3. Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

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