Paula Deen Cornbread Pudding Recipe

Paula Deen cornbread pudding layers homemade cornbread, crumbled bacon, and Gruyere cheese in a custard base baked in six 8-ounce ramekins at 350°F. Each ramekin bakes until set and golden brown, about 35 minutes. Making the cornbread from scratch brings the full time to about 80 minutes total for 6 servings.

Paula Deen published this recipe in Cooking with Paula Deen magazine, her companion to the Food Network shows and Lady & Sons cookbooks. The custard base uses both whole buttermilk and heavy whipping cream rather than milk alone. Buttermilk brings acidity that balances the cream’s richness, and together they give the pudding a body that milk cannot match.

The cornbread must cool completely before it is cubed for the pudding. Warm cornbread crumbles when cut and turns to dense mush when soaked in custard rather than producing distinct, set pieces. Bake the cornbread first and allow a full hour of cooling before the recipe continues.

Paula Deen Cornbread Pudding Recipe

Author: Sandra Cooking Method:Oven Cuisine:American Southern Courses:Side Dishes

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 20 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:720 kcal Best Season:Available

Description

Paula Deen Cornbread Pudding Recipe: homemade cornbread, crumbled bacon, and Gruyere cheese in a buttermilk-cream custard. Baked in ramekins. Serves 6

Ingredients

Cornbread

• 1 cup plain yellow cornmeal
• ½ cup all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 1¼ cups whole buttermilk
• 3 tablespoons unsalted butter, melted
• 1 large egg

Cornbread Pudding

• 4 large eggs
• 1 cup whole buttermilk
• 1 cup heavy whipping cream
• 1 teaspoon ground black pepper
• 1 pound bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese, divided
• Sliced green onion and ground black pepper, for garnish

Instructions

1. Make the cornbread: Preheat oven to 425°F. Grease an 8-inch round cake pan. Whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk buttermilk, melted butter, and egg; stir into the cornmeal mixture until combined. Pour into prepared pan and bake until a pick inserted in the center comes out clean, about 25 minutes. Let cool completely, then cut into cubes.
2. Preheat oven to 350°F. Spray 6 (8-ounce) ramekins with cooking spray and place on a large rimmed baking sheet.
3. In a large bowl, whisk together the eggs, buttermilk, cream, and pepper.
   
4. Gently stir in the cubed cornbread, crumbled bacon, and ¾ cup of the Gruyere. Spoon the mixture evenly into the prepared ramekins. Sprinkle with the remaining ¼ cup of cheese.
5. Bake until golden brown and set in the center, about 35 minutes. Garnish with sliced green onion and cracked pepper, if desired.

Keywords:Paula Deen Cornbread Pudding Recipe

FAQs

Can I substitute a different cheese for Gruyere?

Sharp white cheddar is the most accessible substitute and matches Gruyere’s melt with a more assertive, tangy flavor. Swiss cheese is a closer match in mild, nutty flavor but melts slightly differently in the custard. Avoid pre-shredded cheese for either swap; the starch coating prevents clean melting and leaves small grains in the finished pudding.

Can I make the cornbread a day ahead of baking the pudding?

Making the cornbread the day before is better than making it the same day. Day-old cornbread absorbs custard more evenly than fresh because it has lost some surface moisture and is firmer throughout. Wrap the cooled cornbread in plastic wrap, refrigerate overnight, and cube it just before mixing it into the custard.

Can this be baked in one casserole dish instead of individual ramekins?

A greased 9×9-inch baking dish works as a single-vessel alternative when six individual ramekins are not available. The bake time increases by 10 to 15 minutes; look for the center to feel set rather than jiggly when you shake the dish. Ramekins produce more golden crust per serving than a casserole dish, where the interior stays softer.

What Paula Deen recipe on this site pairs with this cornbread pudding at a holiday table?

This cornbread pudding serves as a rich side dish, and the same holiday table often needs a traditional Southern dressing alongside it. A Paula Deen cornbread dressing on Sandra Kitchen uses crumbled cornbread and chicken stock in a savory sage-and-onion build for the same spread. The two cover both the pudding and dressing slots at the same holiday table.

What Paula Deen corn side covers the simpler end of the same holiday spread?

Not every holiday table has time for a two-part recipe, and a simpler corn side covers that gap. A Paula Deen corn casserole on Sandra Kitchen combines canned corn, Jiffy mix, and sour cream in one bowl with no custard involved. Both start from corn and cornmeal but land at completely different textures.