25+ Easy Corn Bread Pudding Recipes For Every Season

Corn bread pudding is a comforting dish that beautifully marries the sweet and savory flavors of cornbread with various ingredients, creating a delightful side or a stand-alone meal.

Whether you’re looking for a classic recipe that evokes nostalgia or a modern twist with gourmet ingredients, corn bread pudding offers endless possibilities.

With its fluffy texture and rich flavor, it’s no wonder this dish has become a favorite at family gatherings, holiday feasts, and potluck dinners. In this article, we’ll explore over 25 creative corn bread pudding recipes that cater to every palate, featuring a variety of ingredients from spicy jalapeños to sweet pineapple.

Each recipe brings its own unique flair, ensuring there’s something for everyone to enjoy.

25+ Easy Corn Bread Pudding Recipes For Every Season

Corn bread pudding is more than just a dish; it’s a canvas for culinary creativity that can be adapted to suit any occasion or taste preference.

Whether you prefer savory flavors like spinach and feta or sweet variations featuring cranberries and coconut, these 25+ corn bread pudding recipes will inspire you to experiment in the kitchen.

Easy to prepare and always satisfying, these recipes are perfect for family gatherings, holiday celebrations, or cozy weeknight dinners.

So grab your ingredients, gather your loved ones, and let the delightful aromas of corn bread pudding fill your home.

We hope these recipes bring warmth and joy to your table, creating lasting memories for you and your family.

Savory Corn Bread Pudding with Cheddar and Chives

This savory corn bread pudding combines the richness of cheddar cheese with the fresh flavor of chives, creating a delightful side dish that’s perfect for any gathering. The comforting texture of corn bread pudding pairs beautifully with grilled meats or roasted vegetables, making it a versatile addition to your meal plan.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup diced onion
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the crumbled cornbread, milk, and melted butter. Mix well and let it sit for about 10 minutes to absorb the liquid.
3. In a separate bowl, whisk together the eggs, garlic powder, salt, and pepper. Add to the cornbread mixture along with the cheese, chives, and onion. Stir until well combined.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set in the center.
6. Let it cool for a few minutes before serving.

This savory corn bread pudding is a fantastic way to elevate your meal with minimal effort. The combination of cheddar and chives adds depth and flavor, making it a crowd-pleaser at potlucks or family dinners. Enjoy it warm, and don’t hesitate to customize it by adding your favorite herbs or vegetables!

Sweet Corn Bread Pudding with Maple Syrup

Indulge in this sweet corn bread pudding that brings together the natural sweetness of corn with the rich flavor of maple syrup. This delightful dessert is perfect for brunch or as a comforting end to any meal, and it’s sure to impress your family and friends with its moist, tender texture and rich flavors.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup raisins or chopped pecans (optional)
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, mix the crumbled cornbread and milk, allowing it to sit for about 10 minutes.
3. In another bowl, whisk together the eggs, maple syrup, vanilla extract, cinnamon, and nutmeg.
4. Combine the egg mixture with the cornbread mixture, and fold in the raisins or pecans if using.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the pudding is set and golden brown.
7. Let it cool for 10 minutes before serving, drizzling with extra maple syrup if desired.

This sweet corn bread pudding is a delicious way to incorporate the flavors of corn and maple syrup into a comforting dessert. Its moist texture and warm spices make it ideal for chilly evenings or festive gatherings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

Spicy Corn Bread Pudding with Jalapeños and Bacon

For those who love a little heat, this spicy corn bread pudding features jalapeños and crispy bacon, delivering a flavorful punch. This dish serves as a unique side that complements grilled meats, making it a standout at barbecues or casual gatherings.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup diced cooked bacon
• 1/2 cup diced jalapeños (fresh or pickled)
• 1 cup shredded pepper jack cheese
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the crumbled cornbread and milk, allowing it to sit for about 10 minutes.
3. In another bowl, whisk together the eggs, cumin, salt, and pepper.
4. Stir the egg mixture into the cornbread mixture, adding the bacon, jalapeños, and pepper jack cheese. Mix until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Let it cool slightly before serving.

This spicy corn bread pudding is a fantastic way to add some excitement to your meal. The combination of jalapeños and bacon gives it a unique flavor profile, while the creamy texture of the pudding ensures each bite is satisfying. Perfect for adventurous eaters, this dish will quickly become a favorite at your table, providing warmth and flavor to any occasion.

Herb-Infused Corn Bread Pudding with Spinach and Feta

This herb-infused corn bread pudding brings together the earthy flavors of spinach and the tanginess of feta cheese. Perfect as a vegetarian main dish or a hearty side, this recipe is packed with nutrients and flavor, making it a great option for any meal. The addition of fresh herbs elevates the taste, creating a comforting dish that feels both indulgent and wholesome.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh herbs (such as parsley, dill, and basil)
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Salt to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, allowing it to soak for about 10 minutes.
3. In another bowl, whisk together the eggs, onion powder, black pepper, and salt.
4. Mix the egg mixture into the soaked cornbread, adding the chopped spinach, feta cheese, and fresh herbs. Stir until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool slightly before serving.

This herb-infused corn bread pudding with spinach and feta is a delightful way to incorporate greens into your diet without sacrificing flavor. The creamy, cheesy filling pairs wonderfully with the cornbread base, making it an excellent choice for brunch or as a side dish at dinner. This dish showcases the versatility of corn bread pudding while adding a nutritious twist!

Tropical Corn Bread Pudding with Pineapple and Coconut

Escape to the tropics with this vibrant corn bread pudding featuring sweet pineapple and creamy coconut. This dish combines the comforting qualities of corn bread with the refreshing flavors of tropical ingredients, making it a delightful dessert or a unique side dish for summer gatherings. Its lightness and sweetness will transport you to sunny shores, making it a perfect complement to grilled dishes or a refreshing end to your meal.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups coconut milk
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and coconut milk, letting it soak for about 10 minutes.
3. In a separate bowl, whisk together the eggs, brown sugar, vanilla extract, cinnamon, and crushed pineapple.
4. Mix the egg and pineapple mixture into the soaked cornbread, followed by the shredded coconut. Stir until everything is well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden and the pudding is set.
7. Let it cool for a few minutes before serving.

This tropical corn bread pudding is a delightful treat that combines the best of summer flavors in a comforting, easy-to-make dish. The combination of pineapple and coconut adds a refreshing sweetness, making it perfect for barbecues or as a light dessert after a hearty meal. Serve it warm or at room temperature for a taste of paradise on your plate!

Pumpkin Spice Corn Bread Pudding

Embrace the flavors of fall with this pumpkin spice corn bread pudding. Infused with the warm spices of cinnamon, nutmeg, and ginger, this dish captures the essence of autumn while offering a unique twist on traditional corn bread pudding. It’s perfect as a cozy dessert or a seasonal side dish, making it a must-try for pumpkin lovers.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/2 teaspoon salt
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, mix the crumbled cornbread and milk, allowing it to sit for about 10 minutes.
3. In another bowl, whisk together the eggs, pumpkin puree, brown sugar, vanilla extract, pumpkin spice, and salt.
4. Combine the pumpkin mixture with the soaked cornbread, stirring until well mixed.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool for a few minutes before serving.

This pumpkin spice corn bread pudding is a delightful way to celebrate the flavors of fall. The rich pumpkin flavor combined with warm spices makes it an irresistible comfort food that’s sure to please. Serve it as a dessert with whipped cream or as a unique side dish for your Thanksgiving feast. This dish is not only delicious but also captures the essence of the season in every bite!

Corn Bread Pudding with Roasted Red Peppers and Goat Cheese

This vibrant corn bread pudding combines the smoky sweetness of roasted red peppers with the creamy tang of goat cheese. Perfect as a side dish or a vegetarian main course, this recipe brings a burst of color and flavor to your table. The combination of textures—from the soft pudding to the creamy cheese—creates a delightful experience for your palate.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup roasted red peppers, chopped
• 1 cup crumbled goat cheese
• 1/2 cup chopped fresh basil or parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, mix the crumbled cornbread and milk, allowing it to soak for about 10 minutes.
3. In another bowl, whisk together the eggs, garlic powder, black pepper, and salt.
4. Add the egg mixture to the soaked cornbread, followed by the roasted red peppers, goat cheese, and fresh herbs. Stir until well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool slightly before serving.

This corn bread pudding with roasted red peppers and goat cheese is a delightful fusion of flavors that will impress your guests. The creamy goat cheese complements the smoky sweetness of the peppers, creating a dish that’s both satisfying and visually appealing. Serve it as a colorful side dish for your next gathering, or enjoy it as a light meal on its own. This recipe is sure to become a favorite!

Corn Bread Pudding with Apples and Cinnamon

Experience the comforting flavors of fall with this corn bread pudding featuring tender apples and warm cinnamon. This dish is perfect for breakfast, brunch, or dessert, combining the sweetness of apples with the hearty texture of corn bread. The fragrant spices and sweet fruit make it a delightful way to celebrate the season.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 2 cups diced apples (such as Granny Smith or Honeycrisp)
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, letting it soak for about 10 minutes.
3. In another bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, and vanilla extract.
4. Mix the egg mixture into the soaked cornbread, then gently fold in the diced apples.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 45-50 minutes, or until the top is golden and the pudding is set.
7. Let it cool for a few minutes before serving.

This corn bread pudding with apples and cinnamon is a delightful dish that captures the essence of autumn. The tender apples and warm spices create a comforting and satisfying dessert that’s perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Whether for breakfast or dessert, this recipe is sure to warm hearts and homes!

Corn Bread Pudding with Sausage and Sage

This hearty corn bread pudding with sausage and sage is a perfect dish for brunch or a comforting dinner. The combination of savory sausage and aromatic sage creates a rich flavor profile that pairs beautifully with the sweet notes of corn bread. This recipe is an excellent way to use up leftover corn bread while providing a satisfying, filling meal.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 pound breakfast sausage, cooked and crumbled
• 1/2 cup chopped fresh sage (or 2 tablespoons dried sage)
• 1/2 cup diced onion
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, allowing it to soak for about 10 minutes.
3. In a skillet, sauté the diced onion until translucent, then add the cooked sausage and sage. Cook for an additional 2-3 minutes to combine flavors.
4. In another bowl, whisk together the eggs, garlic powder, salt, and pepper.
5. Mix the egg mixture into the soaked cornbread, then fold in the sausage and onion mixture. Stir until well combined.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
8. Let it cool for a few minutes before serving.

This corn bread pudding with sausage and sage is a savory and satisfying dish that’s perfect for any meal. The rich flavors of sausage paired with the fragrant sage create a comforting experience that will delight your taste buds. Serve it alongside a fresh salad for a complete meal, or enjoy it as a filling breakfast option. This recipe is a great way to turn leftover corn bread into something extraordinary!

Spicy Jalapeño Corn Bread Pudding

Add a kick to your meal with this spicy jalapeño corn bread pudding. This savory dish combines the sweetness of corn bread with the heat of jalapeños, making it an exciting side dish or a spicy vegetarian main course. The creamy texture pairs perfectly with the fiery flavor, resulting in a satisfying dish that’s sure to please heat lovers.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup diced jalapeños (fresh or pickled, seeds removed for less heat)
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, letting it soak for about 10 minutes.
3. In another bowl, whisk together the eggs, cumin, garlic powder, black pepper, and salt.
4. Mix the egg mixture into the soaked cornbread, adding the diced jalapeños and shredded cheddar cheese. Stir until well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool slightly before serving.

This spicy jalapeño corn bread pudding is a fantastic way to spice up your meal while maintaining the comforting qualities of traditional corn bread pudding. The combination of creamy cheese and spicy jalapeños creates a wonderful contrast in flavors and textures. Serve it as a side for grilled meats or enjoy it on its own for a satisfying dish with a kick. It’s perfect for gatherings where guests are looking for something bold and flavorful!

Corn Bread Pudding with Caramelized Onions and Gruyère

Elevate your dining experience with this gourmet corn bread pudding featuring caramelized onions and Gruyère cheese. The sweet, rich flavor of the caramelized onions pairs beautifully with the nutty Gruyère, making this dish a decadent side or a sophisticated vegetarian main course. It’s a perfect balance of flavors that will impress at any dinner party.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 2 cups onions, thinly sliced
• 1 cup shredded Gruyère cheese
• 2 tablespoons butter (for caramelizing onions)
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes). Set aside to cool slightly.
3. In a large bowl, mix the crumbled cornbread and milk, allowing it to soak for about 10 minutes.
4. In another bowl, whisk together the eggs, thyme, salt, and pepper.
5. Mix the egg mixture into the soaked cornbread, then fold in the caramelized onions and shredded Gruyère. Stir until well combined.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
8. Let it cool for a few minutes before serving.

This corn bread pudding with caramelized onions and Gruyère is a luxurious dish that combines the rustic charm of cornbread with gourmet ingredients. The sweet and savory flavors of the onions combined with the rich, melted cheese create an unforgettable experience. Serve this pudding at your next gathering for a dish that’s sure to be the star of the table. It’s an elegant twist on a classic that everyone will love!

Sweet Potato and Maple Corn Bread Pudding

This sweet potato and maple corn bread pudding is a delightful combination of flavors that captures the essence of fall. The natural sweetness of sweet potatoes pairs perfectly with the rich flavor of maple syrup, creating a dish that can be enjoyed for breakfast, brunch, or dessert. It’s a comforting, sweet treat that’s packed with nutrients and full of warmth.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 2 cups mashed sweet potatoes (cooked and cooled)
• 1/2 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, letting it soak for about 10 minutes.
3. In another bowl, whisk together the eggs, mashed sweet potatoes, maple syrup, cinnamon, nutmeg, and vanilla extract.
4. Mix the sweet potato mixture into the soaked cornbread, stirring until well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool for a few minutes before serving.

This sweet potato and maple corn bread pudding is a warm and inviting dish that’s perfect for any fall gathering. The natural sweetness of sweet potatoes combined with the rich, comforting flavor of maple syrup makes it a unique and delicious choice. Serve it warm with a drizzle of additional maple syrup or a dollop of whipped cream for an indulgent treat. It’s a great way to enjoy seasonal ingredients while treating your family and friends to something special!

Corn Bread Pudding with Spinach and Feta

This savory corn bread pudding combines the earthy flavor of spinach with the creamy tang of feta cheese. It’s a fantastic dish to incorporate into your brunch spread or as a side dish at dinner. The combination of fresh spinach and feta provides a nutritious twist, while the corn bread adds a delightful sweetness and texture.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 cup crumbled feta cheese
• 1/2 cup diced onion
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• Salt to taste
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a skillet, sauté the diced onion until translucent, then add the chopped spinach and cook for an additional 2-3 minutes until wilted (if using fresh spinach).
3. In a large bowl, combine the crumbled cornbread and milk, letting it soak for about 10 minutes.
4. In another bowl, whisk together the eggs, oregano, black pepper, and salt.
5. Mix the egg mixture into the soaked cornbread, then fold in the sautéed spinach and feta cheese. Stir until well combined.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
8. Allow it to cool slightly before serving.

This corn bread pudding with spinach and feta is a nutritious and flavorful dish that is perfect for any meal. The creamy feta cheese complements the earthy spinach, creating a satisfying blend of flavors that pairs wonderfully with the sweetness of the corn bread. Serve it as a hearty side dish or a light vegetarian main course. This recipe is a great way to sneak in some greens while enjoying a delicious and comforting dish!

Corn Bread Pudding with Cranberries and Pecans

This delightful corn bread pudding with cranberries and pecans brings together the tartness of cranberries and the crunch of pecans for a sweet and savory dish. It’s perfect for holiday gatherings, offering a festive flavor that celebrates the season. The combination of textures and flavors creates a comforting dish that will leave your guests wanting more.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups whole milk
• 4 large eggs
• 1 cup fresh or dried cranberries
• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and milk, allowing it to soak for about 10 minutes.
3. In another bowl, whisk together the eggs, brown sugar, cinnamon, and vanilla extract.
4. Mix the egg mixture into the soaked cornbread, then fold in the cranberries and chopped pecans. Stir until well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool slightly before serving.

This corn bread pudding with cranberries and pecans is a festive dish that brings a burst of flavor and texture to your table. The tart cranberries contrast beautifully with the sweetness of the corn bread and the rich crunch of the pecans, making it a crowd-pleaser for holiday gatherings or any special occasion. Serve it warm, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!

Corn Bread Pudding with Coconut and Pineapple

Transport yourself to a tropical paradise with this corn bread pudding featuring coconut and pineapple. The sweet, juicy pineapple combined with the creamy coconut creates a delightful dessert that’s perfect for summer gatherings or anytime you crave a taste of the tropics. This dish is not only delicious but also incredibly easy to prepare.

Ingredients:

• 8 cups crumbled cornbread (about 1 large batch or store-bought)
• 2 cups coconut milk
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• Butter for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the crumbled cornbread and coconut milk, letting it soak for about 10 minutes.
3. In another bowl, whisk together the eggs, brown sugar, and vanilla extract.
4. Mix the egg mixture into the soaked cornbread, then fold in the crushed pineapple and shredded coconut. Stir until well combined.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Allow it to cool slightly before serving.

This corn bread pudding with coconut and pineapple is a delightful way to bring a taste of the tropics to your table. The combination of sweet pineapple and creamy coconut transforms traditional corn bread pudding into a tropical delight that’s perfect for summer or any occasion. Serve it warm with a drizzle of coconut cream or a scoop of vanilla ice cream for an indulgent dessert. This recipe is a fun and flavorful twist that everyone will love!

Note: More recipes are coming soon!