Celebration Cornbread 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.

CORNBREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

CELEBRATION CORNBREAD PUDDING

Steps:

• The cornbread can be made several days in advance and kept in an airtight container.
• To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
• In a small bowl, whisk together the milk, egg, and butter.
• Stir the milk mixture into the cornmeal mixture until just combined.
• Pour the batter into a greased 8-inch square baking pan.
• Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
• Let cool in pan for 5 minutes; invert onto a rack; cool completely.
• 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.
• Set aside.
• To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
• Add the crumbled corn bread, tomatoes and scallions.
• Combine well.
• Divide the pudding between 2 greased 9-inch round cake pans.
• Let stand for 15 minutes.
• Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
• Cut into wedges to serve.