Parmesan-Herb Cornbread Pudding

Parmesan-Herb Cornbread Pudding Ingredients

  • Vegetable cooking spray
  • 10 cups Perfect Cornbread, at room temperature
  • 1/2 cup butter
  • 1 tablespoon fresh thyme leaves
  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 5 large eggs
  • 1 cup (4 oz.) shredded Parmesan cheese


  1. Preheat oven to 350°.
  2. Lightly grease a 3-qt. baking dish with cooking spray.
  3. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.)
  4. Cook butter and thyme in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 2 ingredients until sugar melts.
  5. Whisk in eggs; pour mixture over cornbread.
  6. Let stand 10 minutes.
  7. Sprinkle Parmesan cheese over cornbread.
  8. Bake, covered, at 350° for 30 minutes.
  9. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes.

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