Cornbread Pudding Recipe

Name: Cornbread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: First bake!; 1 pkj Any cornbread mix, i use martha white gluten free mix; 1 Egg; 3/4 cup Milk; Second bake!; 4 Eggs; 1 Package real bacon bits; 2 cups Half and half; 1 cup Maple syrup; 1/4 teaspoon Salt

Servings: persons

1
Preheat oven to 400 degrees. Mix cornbread mix as directed but add 1/4 cup more milk than package says. Total milk will be 3/4 cup
2
Bake as directed on package
3
After cornbread has baked, remove from oven and turn oven down to 300 degrees. Whip eggs, half and half, maple syrup and salt. Spoon out cornbread into large bowl. Pour mixture over cornbread, let sit for 5 mi . Stir in about 1/3 of bacon bits. Pour all into baking dish. Bake for 1 1/2 - 2 hours or till done.
4
Serve warm. Sprinkle as much of the remaining bacon bits as you want. Pour more syrup on each serving. Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: First bake!, 1 pkj Any cornbread mix, i use martha white gluten free mix, 1 Egg, 3/4 cup Milk, and more.

Yes, Cornbread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Pudding

How did you like this recipe?

Frequently Asked Questions