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+ servings

Sweet Corn Bread Pudding

Possibly the fastest Thanksgiving side dish you're likely to meet, this easy sweet corn bread pudding comes together in practically no time. You could even make it ahead of time. In fact, I think it tastes even better when allowed to rest while I carve the bird.
This recipe first appeared in Season 1 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 6 servings


  • 1/2 medium onion, diced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 (15-ounce) can creamed-style sweet corn
  • 1 cup heavy cream
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 cup stone-ground yellow cornmeal
  • 1/2 cup shredded Parmesan
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 cups cubed French bread

Specialized Hardware

  • 12-inch cast-iron skillet


  • Heat oven to 350ºF.
  • Sweat onions with butter and herbs in a cast iron skillet until translucent.
  • Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake until set, about 50 minutes. Cool slightly before serving.