RecipeSavory Corn Bread Pudding

Nutrition Facts
Amount per Serving
  • Calories: 170
  • Total Fat: 8.5g
    • Saturated Fat: 2.1g
  • Cholesterol: 39mg
  • Total Carbohydrate: 19.5g
  • Dietary Fiber: 1.8g
  • Total Sugar: 4.5g
  • Sodium: 449mg

This fabulous mix of corn bread and bread pudding comes to us from Jenna L. Wingfield from Alexandria, Virginia. Feel free to experiment with spices, like jalapeno if you want to turn up the heat a bit.

  • Prep time
  • Total Time
This recipe makes 10 Servings
  • Cooking oil spray
  • 2 very ripe bananas, mashed
  • 1 package polenta
  • ¼ cup whole wheat pastry flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ tablespoon rosemary
  • ½ tbsp thyme
  • ¼ cup olive oil
  • 2/3 cup skim milk
  • 2 eggs
  • ¾ cup frozen fire-roasted corn
  • ½ cup shredded grass fed cheddar cheese

Preheat oven to 400°. Coat a cast iron pan with cooking spray and place in the oven while it’s preheating.

Mash bananas and polenta together. Add the rest of the dry ingredients (except for the corn and cheese)

Add olive oil, milk and eggs and whisk until it all comes together. Fold in the corn and cheese.

Pour mixture into preheated cast iron pan. Bake at for about 40 minutes. It’s done if it springs back when you press on it, or when a toothpick comes out clean. Cool completely before cutting.