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Corn Pudding Recipe Using Corn Bread

Updated on January 31, 2008
corn pudding served with chicken, greens, and potato salad
corn pudding served with chicken, greens, and potato salad

Corn is native exclusively to the Americas, so it is no surprise that corn is the largest crop in the United States, and that corn dishes are so popular here. In fact, corn pudding has roots in Native American cuisine. Corn pudding (and other corn dishes, for that matter) were especially prominent in the south and in Southern Appalachia. Up until recently, in fact, at all three meals mountain people ate corn in some manner.

Quoting from Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking by Joseph E. Dabney:

"Stewed corn and creamed corn were frequently taken a step further in the cooking of fresh corn pudding. Throughout the Appalachian and Blue Ridge country, people enjoyed eating what many called 'a big bait' of corn pudding to celebrate the arrival of summer."

Corn pudding is a delicious dish to serve in the colder months as a side to dinner or lunch. This corn pudding is a little closer to the consistency of a quiche than traditional "pudding," and it is more bread-like than many corn pudding recipes because it includes pre-made Southern cornbread. This is a great way to use up any leftover cornbread you have when it starts going stale.

Corn Pudding Recipe

serves six as a side


  • 3 pieces of stale southern style cornbread (see recipes below) *
  • 2 fifteen-ounce cans of sweet corn
  • 3 eggs
  • 1/2 cup sugar **
  • 3/4 cup milk
  • 1 stick butter, melted
  • 2 green chilies, cored and chopped

* You can use this recipe for Southern style cornbread.

** The sweeter the corn, the less sugar you need to use

Preparation Instructions:

1). Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2). Wash and core your green chilies. Chop them finely.

3). Melt the butter in a medium-sized bowl. Beat the eggs and mix them and the milk into the butter. Set aside.

4). In another bowl, crumble your corn bread into small pieces. Stir in the corn, chilies, and sugar, mixing well. Then pour the milk, butter, and egg mixture over it and mix them as well. Once it's mixed, grease a casserole dish and pour the mixture into it.

5). Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 55 minutes (check it earlier if you are using a different-sized pan), until golden brown on top and cooked through (test with a fork--if nothing sticks to it, it is done).

corn bread pudding
corn bread pudding


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      6 years ago

      You do mean a 1 1/2 quart casserole, right? I hope so because that's what I used. It's in the oven now.

    • profile image


      7 years ago

      just made this dish! It was a big hit! I substituted a jalepeno for the chiles. Thanks!

    • profile image


      9 years ago

      I've found several different recipies online. This sounds the best so far. I can't wait to try it!

    • profile image

      sydneyleighwade 222222222222222222222 

      9 years ago

      after the holidays cornbread for stuffing in excess.this sounds wonderful,family loves corn fritters how nice for something new. this is the only one i found. have a great holiday n new year!!!!


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