Okay, so yesterday I had a bunch of leftover cornbread. You know, the kind that’s kinda dry and crumbly the next day? I hate wasting food, so I was determined to do something with it. I stumbled upon this idea for cornbread pudding, and let me tell you, it’s a game-changer.
Getting Started
First, I crumbled up all that leftover cornbread into a big bowl. It was probably about 4 cups worth, maybe a little more. Didn’t really measure, just eyeballed it. Then, I melted like half a stick of butter in a separate bowl. I just popped it in the microwave for a few seconds until it was all liquidy.
Mixing It Up
Next, I poured the melted butter over the crumbled cornbread. I also added a can of creamed corn, a can of regular corn (drained, of course!), and a couple of eggs. Oh, and a good splash of milk – maybe half a cup? Again, I wasn’t super precise. I threw in a little bit of sugar, just a pinch, because my original cornbread wasn’t very sweet. Some people like to add sour cream or cheese, my cornbread recipe had cheese, so all good.
I stirred everything together with a big spoon. It looked kinda messy at first, but I just kept mixing until it was all combined. The cornbread soaked up all the wet ingredients, and it turned into this thick, gooey batter.
Baking Time
I greased a baking dish – I think it was an 8×8 inch one – with some butter. Then I poured the cornbread mixture into the dish and spread it out evenly. I popped it into the oven, which I had preheated to, I dunno, 350 degrees Fahrenheit? I’m not one for exact temperatures.
The Waiting Game
I baked it for…a while. Probably around 45 minutes, maybe a little longer. I just kept checking on it until the top was golden brown and the middle seemed set. You can stick a knife in the center, and if it comes out clean, it’s done. Mine was a little gooey in the middle, which is how I like it.
The Final Result
- Smell: The whole kitchen smelled amazing while it was baking. Like sweet cornbread and warm butter.
- Look: It came out of the oven all puffed up and golden brown.
- Taste: It was warm and comforting, kinda sweet, perfect side dish.
Seriously, this cornbread pudding is the perfect way to use up leftover cornbread. It’s so easy to make, and it’s way better than just tossing that dry cornbread in the trash. Give it a try!
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