Cheesy Cornbread Pudding
Cheesy Cornbread Pudding

Cheesy Cornbread Pudding


October 18, 2016

This cheesy cornbread pudding is a welcomed change to the traditional stuffing. With the creamy goodness from cheese and hearty feel from the Cherokee style cornbread, it is sure to become a new comfort food.


1 recipe crumbled cornbread, recipe follows

1 tbsp butter

2 c fresh corn

1 shallot, minced

1 clove garlic, minced

1 red bell pepper, minced

16 oz. heavy cream

1 c cheddar cheese, grated

1 tsp cholula

1 tsp white pepper

2 tsp mexican oregano


1 ½ c Whole Wheat Flour

1 c Polenta

4 tsp. Baking powder

¼ tsp. Salt

4 oz. unsweetened applesauce

1 ½ c Milk


Preheat oven to 375 F

In a large bowl, crumble the cornbread; set aside.

Melt butter over medium heat; add corn and saute until slight browning occurs. Add the minced shallot, garlic, and bell pepper; saute until soft. Add corn to cornbread mixture and mix well.

To the cornbread, add heavy cream, cheese, cholula, pepper, and oregano; stir to combine all ingredients well.

Pour mixture into a two quart greased baking dish; place in the preheated oven and bake pudding, uncovered, for about 20 min or until cooked through. Sprinkle more cheese on top, if desired.


Preheat oven to 375 F.

In a medium bowl, mix together flour, polenta, baking powder, and salt.

In a small bowl, whisk together the applesauce and milk.

Add wet ingredients to dry and stir to incorporate fully. Pour batter into a well greased 9X9 in. baking dish. Place in oven for about 30 min, or until top turns golden brown.


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