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Creamed Corn Bread Pudding

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 to 8 servings
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4 tablespoons unsalted butter, plus more for buttering the casserole dish

1 loaf brioche bread, cut or torn into 1 1/2-inch pieces 

2 stalks celery, diced 

2 leeks, diced 

Kosher salt and freshly ground black pepper 

2 cups creamed corn

1 cup sour cream 

4 large eggs 


  1. Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
  2. Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
  3. Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
  4. Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.
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