Cornbread Bread Pudding With Blueberries - This Is How I Cook

Jump to Recipe·5 from 3 reviews Share this recipe!

Cornbread bread pudding is comfort food. The best way to use up cornbread, IMO, is to turn it into bread pudding. I mean who doesn't love cornbread? Throw in some blueberries or other fruit, add some whipped cream or vanilla ice cream, and perhaps a peach whiskey sauce and you have a dessert for champions.

this …

I love cornbread bread pudding. I love cornbread. Manservant loves cornbread.

All is well in the world. You know that, right? Except when one has leftover cornbread, which happens quite often with just two in the house.

Never one to leave anything go to waste I experimented with this leftover corn bread recipe and made this cornbread bread pudding dessert.

No, I am not the first, after searching Google on what I thought was an original idea.

Well, it is a brilliant idea, but I guess I wasn't the first to arrive at this conclusion.

In any case, corn bread and blueberries are a perfect combo of flavors in this cornbread bread pudding recipe.

Table of contents

• Ways To Make Cornbread
• What To Do With Leftover Cornbread?
• How To Make Cornbread Bread Pudding:
  • Tips for Making Cornbread
• Other Cornbread Recipes

What are the origins of cornbread?

Corn was domesticated in Mexico over 7000 years ago. From there Native Americans figured out many ways to use corn.

What is the difference between Southern and Northern cornbread recipes?

It is said that Southern cornbread is not sweet and Northern cornbread is. All I can say is that my mother-in-law was born and raised in Mississippi and she made her cornbread sweet!

What is bread pudding?

Bread Pudding is a pudding made with bread. In this case cornbread.Stale bread works to make bread pudding, but often times challah or brioche is used. Think French toast!Soaked in an egg custard, bread pudding is baked until the outside is almost toasted and the inside is nice and creamy.

Ways To Make Cornbread

With the colder weather I am finding the need to make more chili. Manservant loves chili.

And when he has chili he wants cornbread. It's so easy to make, that I never buy a mix.

And I'll admit that I almost look more forward to the cornbread than the chili.

However if you want to use a mix, Jiffy cornbread is good and if you are looking for Jiffy's cornbread pudding casserole I've got that recipe too!

I also like Trader Joes cornbread.

Their's is on the sweet side which makes it great for this cornbread dessert.

Yes, I do make the recipe on the back of the cornmeal container. Often I increase the sugar to about 4 tablespoons, but that is up to you.

A dash of vanilla extract is great if you are using your cornbread for dessert and even if you aren't.

Don't forget some honey butter with your cornbread. Or just honey and butter will do.

And if you want a new taste sensation, top your honey butter with smoked salt. It makes cornbread amazing.

What To Do With Leftover Cornbread?

Yes, cornbread makes great croutons.

I use them in this macho salad which I just adore. I think the cornbread croutons are a big part of this!

Cornbread Croutons are also a big part in this avocado, panzanella salad.

Leftover cornbread can also be used to make tamale stuffing which is totally fabulous any time of the year.

Cornbread crumbs are also great as breading on anything you would use bread crumbs for.

Many like cornbread made with creamed corn and green chilies and jalapno cheese.

I make this cornbread grits pudding when I want a change.

But my favorite way to use cornbread is in this bread pudding.

Cornbread bread pudding is amazing! But don't forget there are lots of recipes using leftover cornbread!

Blueberries and cornmeal are a match made in heaven, but I have no doubt that cherries would taste great, too.

And of course the Jack Daniels peach topping is perfect for taking this cornbread bread pudding over the top.

This was a big hit with the in laws and Manservant. I know you will like it, too.

Just don't confuse this bread pudding with this corn pudding-which makes a great side dish for Thanksgiving.

How To Make Cornbread Bread Pudding:

Note: If you do not have leftover cornbread, make the cornbread recipe the day before and let sit uncovered overnight. Or make it and then slice into long narrow slices and toast in the toaster oven before breaking it into pieces.

1. Butter an 8 or 9" baking dish. Preheat oven to 300 degrees.
2. Break up the leftover cornbread into chunks or small pieces. You should have about 3 to 4 cups. The drier, the better.
3.  In a large bowl, whisk together the half and half or milk, brown sugar, maple syrup, salt and eggs. Stir in the cornbread and blueberries. I have used raspberries, too. Let mixture soak for up to 10 minutes. Sprinkle with brown sugar or maple sugar.
4. Place in oven on middle rack and bake for 60 to 75 minutes. Be careful not to dry it out!
5. Serve with peaches and whiskey sauce or just whipped cream or vanilla ice cream.

Tips for Making Cornbread

Cornbread bread pudding can also be flavored with vanilla or other extracts. Just add in to the cream mixture.

I have also made this in individual ramekins. I love how cute they look. Baking time is about the same.

Love individual desserts? Check out these cute ramekins.

Other fruit may be added but this tastes great without any fruit, too!

And please don't overmix!

Below is the rest of the post from 2013. It is also where Manservant got his name!

After 18 days of non stop company, my head is full. Bursting, actually. And if you could call my daughter company, well yes it is a stretch, but when you get used to someone not being home for awhile, it gets tiring squeezing everything in.

I'd have her move back in a nanosecond. I miss her and I hate the quiet in my house. A lot. Well, most of the time. Okay... It is good to have a break.

Thinking of this made me realize that this is the first year my husband and I have been together full time, for about 6 years. Maybe more.

He travels waaaay too much. And being away for that long makes marriage tough.

It also makes it tough when you finally do get back together; which is why he is now my man servant.

He named himself this. He said he is finally here to serve!

So, no, he is no longer rabbit catcher; though he was quite good at it.

He is now Manservant. I told him I could use about 10 man servants. He said he could too. Feel free to apply.

When I last wrote, I was cooking nonstop for my in laws. They left the day after Zoe got home and since Zoe was here I've hardly cooked at all.

No, we aren't going out to eat much, but we had a lot of leftovers. I gave her the requisite steak dinner after she and Manservant watched CU beat CSU, which I'm told just shouldn't have happened.

We ate lots of nachos loaded with pulled pork when family friends came over on Labor Day to happy hour with us.

Then Zoe made peach margaritas with basil that I should have snapped a picture of and also slurped my favorite shrimp ceviche. Alas, there were none left.

We celebrated the Jewish New Year with pasta and burrata.

It wasn't planned that way, but sometimes things don't work out the way they are planned. Rosh Hashanah was spent in the mountains at our Temple's summer camp.

There with good friends and about 100 other people, in our jeans, outside under the trees, with the sounds of the stream rushing in the background, we prayed.

We believe we are the world's highest active congregation at over 9,000 feet elevation. No one has heard otherwise.

(And yes, we have heard the other joke.) Later we had roast chicken and chicken soup with to die for kreplach, at a friend's house.

After that it was time to watch the Broncos trounce the Ravens and finish off the Momufuku Milk Bar birthday cake I made Zoe. (More on that in another post.)

Friday we had dinner at a new restaurant, the Populist. It was fun, but all three of us were pretty tired from a full week of communing with each other and kicking off the Jewish new year.

My expectations were that I would still write while Zoe was home, but my brain was somewhere else.

Words failed me as I was nourished just spending time with her.

Now I am looking through food photos and family photos and trying to see where to begin again.

Kind of fitting since that's what the Jewish New Year is all about. New beginnings. Wiping the slate clean. Fresh starts.

Last year was a tough one. This year will be good. I feel it deep in my bones.

These bones are so, so ready to jump for joy. I just hope my man servant can catch.

Now please make some cornbread and save some for leftovers.

This cornbread bread pudding with blueberries is amazing!

I'd love to hear if you make this recipe!

Please share a review or rate the recipe,

and be sure to tag me on social!

• Pinterest
• Facebook
• X
• Instagram

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

What to do with leftover cornbread? This cornbread bread pudding with blueberries is amazing! I mean who doesn't love cornbread?

Ingredients

Copy to clipboard Copy to clipboard Units USM Scale 1x2x3x

Corn Bread

1 ¼ c flour

¾ c cornmeal

¼ c sugar

2 t baking powder

½ t salt

1 c skim milk

¼ c vegetable oil

1 beaten egg

Bread Pudding

½ c maple syrup 4 eggs 3 c Half and Half ¼ t salt ¼ c brown sugar 1 ½ lbs corn bread leftovers (About 3-4 c of cubed corn bread) ¾ c blueberries 2 T brown sugar

Peach Sauce with Jack Daniels

2 T butter ⅓ c brown sugar 1 T Jack Daniels ¼ t cinnamon 3 sliced peaches

Cook Mode Prevent your screen from going dark

Instructions

Cornbread:

Preheat oven to 400. Grease an 8 or 9" pan.

Combine dry ingredients in medium sized bowl. Mix wet ingredients in a large measuring cup. Make a well in the center of the dry cornbread mixture and pour in. Stir until everything is moistened and well mixed.

Spread batter into prepared pan. Bake 20-25 minutes or until top is light golden brown and a cake tester inserted comes out clean.

Bread Pudding:

Preheat oven to 300.

Butter an 8′ round souffle dish.

Whisk first 5 ingredients together. Add bread and blueberries. Let sit a few minutes to absorb the milk mixture.

Pour into prepared baking dish. Sprinkle with 2 T brown sugar or maple sugar. You can add cinnamon, too if you like. Feel free to sub in different fruits. And don’t be afraid to add more liquid. The creamier the better. Make sure your bread is covered with liquid. Let liquid soak in about 5-10 minutes, weighted if necessary.

Bake at 300 for 60-75 minutes. Serve warm with peach sauce or  just serve alone with whipped or ice cream.

Peach Sauce (optional)

Melt butter and brown sugar in a saute pan on stove.

Stir in the Jack or leave out.

Add cinnamon.

Stir in peaches and cook for a few minutes until peaches are softened enough to your liking.

Put a few spoonfuls over each serving of bread pudding and top with ice cream or whipped cream.

Notes

For bread pudding it is best if somewhat dry leftovers are used.

Adapted from Martha Stewart

Other Cornbread Recipes

Cornbread with Tomato Salad

Gluten Free Cornmeal Muffins

Blackberry Cornmeal Cake

Share this recipe!