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.

Sweet Corn Bread Pudding

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Course: Sides
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1/3 onion peeled and finely diced
  • 2 tbsp 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


  • Gather all ingredients before starting the recipe.
  • Pre heat oven too 350°F
  • Combine egg, milk, cream, grated cheese, cornmeal, baking powder and kosher salt and black pepper. Whisk to combine.
  • Transfer cubed bread to a large mixing bowl, add corn and the herbs. Season with kosher salt,
  • 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.
  • Combine bread mixture and egg mixture.
  • 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.
  • Spread pudding mixture on top of the onions and spread to the sides.
  • 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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