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Cornbread Pudding

a piece of cake

A Tom Douglas® Recipe 

Makes 6 servings 


For the cornbread: 

  • 1 cup all-purpose flour 
  • 3 tablespoons ‘Rub with Love’ Veggie Rub (reserving 1 tablespoon for baking) 
  • ¾ cup cornmeal 
  • ½ cup grated jack cheese 
  • 1 teaspoon baking powder 
  • 1 teaspoon salt 
  • 2 large eggs  
  • 1 cup milk 
  • 3 tablespoons honey 
  • 4 tablespoons unsalted butter, melted plus a little more for buttering pan 

 For the pudding: 

  • 1 tablespoon unsalted butter plus a little more for buttering pan 
  • 1 cup thinly sliced onion 
  • ¾ cup grated dry jack cheese (or substitute regular jack or sharp cheddar) 
  • 2 teaspoons chopped flat leaf parsley 
  • ½ teaspoon chopped fresh rosemary 
  • ½ teaspoon chopped fresh thyme 
  • 2¼ cups heavy cream 
  • 4 large eggs 
  • 1 teaspoon kosher salt 
  • ½ teaspoon freshly ground black pepper 


  1. To make the cornbread, preheat the oven to 425°F.  
  2. Butter an 8x8-inch baking dish. 
  3. Combine the flour, 2 tablespoons ‘Rub with Love’ Veggie Rub, cornmeal, cheese, baking powder, and salt in a large bowl.  
  4. In another bowl, whisk together the eggs, milk, and honey.  
  5. Add the wet ingredients to the dry ingredients, stirring until just combined.   
  6. Melt 4 tablespoons of the butter and stir into the mixture. 
  7. Pour into the prepared pan and sprinkle the top with the remaining 1 tablespoon of ‘Rub with Love’ Veggie Rub 
  8. Place in oven and bake about 15 to 20 minutes until a toothpick comes out clean. 
  9. Cut into 1’’ cubes 
  10. You should have about 8 cups of cornbread cubes, but you only need one third of the cornbread cubes (about 2-2/3 cups) for this recipe. (Note: freeze the extra cornbread for future batches of pudding). 
  11. To make the cornbread pudding, lower the oven temperature to 350º F.  
  12. Put the 2 2/3 cups of cornbread cubes in a buttered 8x8-inch baking dish. Set aside.  
  13. Heat 1 tablespoon butter in a sauté pan on low heat and very slowly sauté the onions until soft and golden brown, at least 20 minutes.    
  14. Remove from the heat. 
  15. Scatter the onions, cheese, and herbs over the cornbread cubes.  
  16. Whisk together the cream and eggs with the salt and pepper and pour over the pan of cornbread cubes.  
  17. Let sit 10 minutes so the cornbread cubes absorb some of the custard.  
  18. Bake about 40 minutes or until set and golden.  
  19. Serve warm.