What is the difference between cornbread and corn pudding?

Cornbread is a classic semi-sweet Southern quick bread made with yellow cornmeal. Cornbread pudding is made with whole corn, creamed corn, and cornbread mix to create a softer, more souffle-like cake with more moisture content than cornbread .

Do you heat up bread pudding or eat it cold?

Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature .

Why is my corn pudding watery?

If corn pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit at room temperature for 3 to 5 minutes.

What is the difference between Yankee cornbread and Southern cornbread?

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal .

What is corn pudding made of?

Corn pudding is made with cornmeal and corn kernels , and is thickened with eggs and dairy. Although corn is inherently sweet, this dish is typically served as an accompaniment to dinner. The name “pudding” denotes that it has a soft, custard-y texture.

What is a good substitute for cornbread?

Oat flour provides a similar consistency to traditional cornbread but with more protein and fiber. It's also a good option for those looking to reduce their gluten intake. Adding cooked quinoa to the batter increases the protein content and adds a pleasant crunch.

Is cornmeal and cornbread the same thing?

No. Cornbread made with cornmeal, but the two aren't the same thing . To achieve a golden loaf of cornbread, it takes more than just cornmeal.

Is baked corn the same as corn pudding?

The main difference is the texture . Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

Wintry Corn Bread Pudding Recipe on Food52 (2024)

Cast Iron

by: hardlikearmour

November19,2012

4.8

4 Ratings

Wintry Corn Bread Pudding Recipe on Food52 (1)

Serves 6-8

Jump to Recipe

Author Notes

This is based on an Alton Brown recipe for Sweet Corn Bread Pudding. The original uses stale bread cubes, creamed corn, and a cornmeal-parmesan custard to create a savory amalgam of bread pudding and cornbread with a little spoon bread thrown in for good measure. It is comfort food, and I've served it as a vegetarian substitute for dressing at Thanksgiving in past years. This time I infused the recipe with one of my favorite fall flavor combinations: winter squash, leeks, and Gruyère. I first tried the combo in a recipe from the Fields of Greens cookbook for a pastry turnover, and was immediately smitten. I used frozen winter squash purée, but by all means substitute with homemade if you've got it. Use any dry bread you've got, just remove thick crusts as they don't soften up well. —hardlikearmour

Test Kitchen Notes

WHO: hardlikearmour is a Pacific Northwest-based cook, cake decorator, and veterinarian.
WHAT: A comforting, vegetarian side that will stick to your ribs in the best way.
HOW: After the leeks are nice and slouchy, it's just a quick mix of the base and in the oven it goes.
WHY WE LOVE IT: This corn bread pudding ingeniously uses yeasted bread in place of cornbread, gleaning its classic flavor from cornmeal folded into the mix. It's a smart move: the sturdier bread cubes hold up well during cooking, which creates a nice texture and crumb in the final dish. —The Editors

Test Kitchen-Approved
Your Best Stale Bread Contest Finalist

What You'll Need

Ingredients

1 10-ounce package frozen winter squash purée, thawed (or substitute 1 cup homemade)
1 ¹/₄ cupshalf-and-half
2 large eggs. beaten
¹/₂ cupstone ground yellow cornmeal
1 ¹/₈ teaspoonskosher salt, divided
1 teaspoonbaking powder
¹/₂ teaspoonfreshly ground black pepper
¹/₄ teaspoonAleppo pepper (or 1/8 teaspoon cayenne)
¹/₂ cupGruyère cheese, shredded
1 large leek. washed and thinly sliced crosswise (about 1 1/4 cups)
3 tablespoonsunsalted butter, divided
1 tablespoonfresh thyme leaves, roughly chopped
2 cupsdry bread cubes (or irregular chunks), thick crust removed

Directions

Heat oven to 350º F with a rack near the middle.
Combine winter squash, half-and-half, and eggs in a small bowl or large glass measure. Set aside. Combine cornmeal, 1 teaspoon salt, baking powder, black pepper, aleppo or cayenne pepper, and Gruyère in a large bowl. Set aside.
Heat half of the butter in a 10-inch cast iron skillet over medium heat. Once the foaming has subsided, add the leek slices and 1/8 teaspoon salt. Cook until soft and just starting to brown, stirring occasionally. Add the thyme and cook until fragrant, 30 to 60 seconds. When leeks are almost done, add the squash mixture to the cornmeal mixture. Scrape the leeks into the squash and cornmeal mixture (it's okay if there are a few stragglers left in the pan).
Add remaining butter to the skillet and return the skillet to medium-low heat.
Stir together the leek, squash, and cormeal mixture until combined. Fold in the bread cubes, and adjust salt to taste. Pour into the skillet. Transfer skillet to oven and bake until puffed and golden brown, about 45 minutes. Cool 10 minutes before serving.

Tags:

Pudding
American
Grains
Corn
Cornmeal
Leek
Thyme
Cast Iron
Fall
Winter
Thanksgiving
Vegetarian

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Your Best Stale Bread

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Mae
Amybeth Hurst
Meatballs&Milkshakes
EmilyC
TheWimpyVegetarian

Recipe by: hardlikearmour

I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

Popular on Food52

23 Reviews

Mae April 5, 2019

I made my own vegan version of this today, and it is delicious! I thought I'd share in case anyone is curious about substitutions. I didn't have winter squash on hand (though I'm sure that would have been fabulous!) so I used okara, which is soy bean pulp leftover over from making soy milk. I omitted the cheese, used cashew cream instead of half and half, and combined ground flaxseeds with water in place of the eggs (makes a thick and gooey liquid good for holding baked goods together.) Topped it off with some leftover homemade gravy. Delicious! Thanks for sharing this recipe, hardlikearmour!

Michelle January 3, 2017

Made this to go alongside some grass fed strip steaks last night. I made as written using home roasted carnival squash and stale sourdough bread cubes. It was amazing. I think I will use it instead of stuffing at thanksgiving this year.

Amybeth H. November 25, 2014

I am going to make this for certain! Thank you! Amybeth Hurst, Portland, ME

ValerieE November 2, 2013

Made this for dinner last night, and it was great. I used sweet potato puree since that's what I had on hand, and I subbed buttermilk for the half and half so that it wasn't quite as rich. It worked out extremely well!

December 11, 2012

Congrats on being a finalist, it looks delicious!

EmilyC December 10, 2012

Made this for dinner last night and it was a HUGE hit! The combination of flavors here is spot on and really lovely -- and you're absolutely right about it being a cornbread/bread pudding/spoon bread all rolled into one. It's really, really good. I'll let my bread go stale just to make it.

hardlikearmour December 10, 2012

Happy, happy, happy! Nothing is better than having someone make a recipe, and have it be a success.

TheWimpyVegetarian December 10, 2012

This looks fantastic!!! Huge, gigantic congrats to you for being a finalist!!!