Paula Deen Cornbread Pudding Recipe
The Paula Deen Cornbread Pudding Recipe is warm, soft and full of Southern comfort.
Ingredients
- 4 cups crumbled cornbread preferably day-old
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/2 cup corn kernels or chopped pecans for texture
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Prepare Cornbread
- Crumble day-old cornbread into a large mixing bowl.
Mix Butter and Sugar
- Add melted butter and sugar to cornbread. Mix until combined.
Whisk Eggs
- In a medium bowl, whisk eggs, milk, vanilla and salt until smooth.
Combine Mixtures
- Pour egg mixture over cornbread. Stir until all cornbread is moistened.
Add Optional Ingredients
- Fold in corn kernels or pecans if desired.
Transfer to Baking Dish
- Pour mixture into prepared baking dish and smooth the top.
Bake
- Bake for 45–50 minutes until the top is golden and a knife inserted comes out clean.
Cool Slightly
- Allow to cool for 10 minutes before serving.
Serve
- Cut into squares and serve warm as a side dish or dessert.
- Now you know How to make Paula Deen Cornbread Pudding step by step.
Notes
- Use slightly stale cornbread for better texture.
- Add a pinch of cinnamon or nutmeg for warmth.
- Drizzle honey or maple syrup on top for extra sweetness.
- Stir in cooked bacon bits for a savory twist.
- Serve with whipped cream if using as a dessert.