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Smoked Corn Bread Pudding

  • 12 Servings
  • 20 mins Prep Time
  • 2 hrs 30 mins Total Time


  • 2 boxes of Jiffy Corn Bread Mix made corn bread (follow box instructions)
  • 1/4 cup butter
  • 1 Tbsp. dried sage
  • 1 Tbsp. chopped fresh thyme
  • 1 large garlic clove, minced
  • 1 ½ cups diced onion, ¼ inch
  • 1 ½ cups jarred roasted red peppers, ¼ inch, reserve the juice from the jar
  • 1 quart heavy whipping cream
  • 6 large eggs
  • 1 ½ tsp. Kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup extra sharp white cheddar cheese
  • 1 can cream corn

Serving Size 1 cup (231g)
Amount Per Serving
Calories 610
Calories from Fat
% Daily Value*
Total Fat 44g 57%
Saturated Fat 25g 125%
Trans Fat 1g
Cholesterol 235mg 78%
Sodium 950mg 41%
Total Carbohydrates 42g 42%
Dietary Fiber 0g 2%
Sugars 15g
Protein 13g
Vitamin D 10%
Calcium 15%
Iron 10%
Potassium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Cook Corn Bread per box instructions, once cooked, cut into rough one-inch squares.
  • Step 2

    While corn bread is cooking, spray a large mixing pan heavily with food release spray.
  • Step 3

    Melt butter in large sauté pan. Add dried sage, fresh thyme, garlic, onions and roasted red pepper. Sauté over medium high heat for 10-15 minutes, or until vegetables have softened.
  • Step 4

    Add sautéed vegetables and cream corn to the cooked corn bread cubes and mix until thoroughly blended.
  • Step 5

    Combine the cream and eggs, stir well to combine. Season with salt and pepper and add the reserved juice from the red peppers. Mix.
  • Step 6

    Pour the custard over the bread mixture. Mix with until the bread is completely saturated with custard and beginning to fall apart. If mixture seems too dry, add more heavy cream, about ½ cup at a time.
  • Step 7

    Pour into a greased 9 x 13 baking pan. Cover with foil and refrigerate overnight.
  • Step 8

    Preheat smoker to 250°F. Smoke for 2 hours, or until almost set. Remove foil and preheat oven to 350°F and finish bake for 10-20 minutes, or until completely set and the top begins to brown.

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