Sweet Corn Bread Pudding

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I made this the night before left it on the counter, covered it with aluminum foil and reheated it in the oven after the turkey was out for ~10 mins at 350. It was delicious. It was the perfect combination of sweet and savory.
Everyone agreed it was a good stuffing substitute and took seconds. There was no extra sugar needed (I selected the creamed corn that had the most sugar content.
I will definitely make it for Thanksgivings to come.

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In all fairness, when this was cooked at the perfect timing, it was very good, BUT it did not set well or reheat well the way traditional dressing does. It you can eat it as soon as it is ready, then make it--but if you at the mercy of when others want to eat as is so often the case at Thanksgiving, stick with traditional stuffing.

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This recipe was perfect along side Alton's brined turkey. I haven't cooked too many Thanksgiving meals, but after this one, turkey and sweet corn bread pudding will be on the menu at our house more often.

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Tasted great, but it cooks very fast. I burnt my first batch at 50mins, so I redid it at 35-40mins and it was perfect. (I have an over thermometer so I know the temp was right.

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I gave this a try tonight to go with our dinner and to also find out if it will be a perfect fit for our thanksgiving feast,.. All I can say is,. I'm in love, literally that's what I was saying with every bite I took, it was oh so so good,. finally my husband told me to stop not realizing I was doing it the whole time. lol,. I asked him if he liked it and he simply said it's ok. By the time we finished our dinner he told me to make it for our pot luck party we have coming up this weekend,. hmm,. I knew he wasn't just going to admit that I can make an awesome dish, so I told him that we shouldn't because there will be a bunch of other stuffing that some will bring to the party and finally a moment of triumph when he responded ' yeah but not as good as that"
OH YEAH!!! Touchdown !!
I 've never been a fun of stuffing or of any of same sort, over the yrs I've tried a bite and that's all I can go for, it was never for my taste buds it is something that I don't need to have on my plate for thanksgiving or for any other occasion,. but since I'm hosting my first turkey night, I need to have stuffing to go along with it. who knew that I would fall in love to something I didn't even liked and it was something I created,. well with a lil help from good eats of course ;-

So hats off to you Alton,. you are my new hero,. thank you for giving me my first and will be one and only love stuffing ever.

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can u make bread pudding ahead and freeze it then bake it the day u want to serve it???

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I have never like cornbread stuffing--my family likes bread stuffing. However, since this recipe has little cornmeal and bread cubes, I decided to try it. I love it--I am going to make it every chance I get; My husband will eat this first batch with fried chicken., My daughter-in-law is a vegetarian, and she can eat this stuffing. I made the recipe exactly as directed BUT I mixed the onion, butter, spices mixture into the batter (didn't make sense to me to leave it on the bottom, and I added whole kernal corn (about 2 c. to the mixture. I baked it in a casserole dish, and it was done in exactly 50 minutes. I let the bread cubes soak in the mixture for about 15-20 minutes before baking so I didn't get any lumps of bread in the dressing. The browned edges were also tasty. This is going to become a Thanksgiving tradition at our home.

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I made this for the first time and my entire family loved it! Instead of parmesean cheese I used cheddar. It went so fast that next time I will need to double the recipe. Very moist, great flavors!!

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I have made this a couple of times. I could never go back to making regular corn bread. The last time I made this I used sharp cheddar. Both ways are great. The sharp cheddar gave it a pretty good flavor. We love it!!!

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I made this last night for dinner and was very excited to give it a try but the results were somewhat disappointing. First of all, it was way too heavy on the onions and I love onions, but they were just too much. The finished dish was also way too oily for my liking and a little bit on the salty side. But it wasn't horrible and definitely not bland like a lot of reviews have said. I also used cheddar cheese rather than parmesan because my boyfriend doesn't like parmesan. That could have contributed to the oiliness of the dish. But my boyfriend enjoyed it more than I did. Next time I'll probably use less butter, salt and onion. Otherwise a very good recipe.