Thinking of new and delicious sides for Thanksgiving? Try this Sweet Corn Bread Pudding, it’s the best, not just for Thanksgiving, but also for a family Sunday dinner, or just a dinner for one.

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  • Course Sides
  • Cuisine Southern
  • Keyword Cold Weather, Comfort food, Oven Baked, Thanksgiving, Vegetarian
Servings Prep Time Cook Time
4 people 15 minutes 50 minutes
Passive Time Total Time
1 hour
Servings Prep Time Cook Time
4 people 15 minutes 50 minutes
Passive Time Total Time
1 hour
Degree of Difficulty
  • 1/3 onion peeled and finely diced
  • 2 tbspn unsalted butter
  • 1/2 tspn thyme
  • 1 small sprig Rosemary leaves finely chopped
  • 3 slices white bread diced into small cubes
  • 1 1/2 cups frozen corn kernels, thawed
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 whole egg
  • 3/4 tspn baking powder
  • 1/4 cup yellow corn meal
  • 1/2 cup rough grated parmesan cheese
  • kosher salt and ground black pepper
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Pre heat oven too 350°F
  3. Combine egg, milk, cream, grated cheese, cornmeal, baking powder and kosher salt and black pepper. Whisk to combine.
  4. Transfer cubed bread to a large mixing bowl, add corn and the herbs. Season with kosher salt,
  5. Combine 2 tablespoons of butter and 1/3 of an onion, finely diced, to a microwave safe dish. Cover with cling wrap and heat on high for 90 seconds.
  6. Combine bread mixture and egg mixture.
  7. Spread softened onions and butter on the bottom of a 4" x 8" baking pan and spread evenly along the bottom. Spray the side of the pan with vegetable spray.
  8. Spread pudding mixture on top of the onions and spread to the sides.
  9. Bake in a pre heated oven for 45-50 minutes or until a wooden pick comes out clean and the top of the pudding is golden.

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