leftover rosemary cornbread bread pudding

Cornbread is good.

And my husband’s brother’s ex-wife’s recipe for cornbread is awesome  (especially when made with wholesome real ingredients).


But with just two adults and two kids in our house, one batch of cornbread is a lot of cornbread.  So we always have leftovers.  Which is also good. Because who doesn’t love sneaking cornbread in the middle of the night?  Or pretending a big piece of warm cornbread slathered with pastured butter is a good breakfast.

But when the late-night snacking is done, and breakfast wears off and there’s still third of a pan of cornbread left.

And honestly, I could just munch on the leftovers.  It wouldn’t make me sad.  But if you’re tired of cornbread (like some of the folks in our house) and you’re hankering for a new taste explosion or last minute you need to bring dessert to a friend’s house and all you have is leftover cornbread … THIS is the ticket.

Here’s what we do with leftover cornbread …

Coconut Maple Rosemary Cornbread Pudding


  • Leftover Cornbread (we had 1/2 of a 9×13 pan leftover after a chili dinner)
  • 4 eggs
  • ½ cup grade B maple syrup
  • ¼ t sea salt
  • 1 can whole organic coconut milk
  • 1 cup whole milk or half and half
  • 1 teaspoon of fresh rosemary – chopped fine or ground
  • ½ stick pastured butter


Pre-heat oven to 350 degrees.

In a pan on the stove melt butter, but keep a careful eye on it as you don’t want it to brown.

In a bowl whisk together the eggs, coconut milk, milk, maple syrup, sea salt and fresh rosemary.

Crumble leftover cornbread and mix in with the whisked together ingredients. Pour the melted butter in to a 9×11-baking dish, making sure it covers bottom. Pour the cornbread mixture into the baking dish. Spread evenly. The butter will seep up the sides, no worries.

Bake for 45 minutes or until an inserted toothpick or knife comes out clean.

And then … if you’re a food blogger … you should take beautiful pictures of the finished delicious rosemary scented deliciousness … on a delicate plate … topped with a dollop of whipped coconut cream

Or … maybe you should just include cute photos of your kid getting lick-attacked by Hitcher because you forgot to take the pictures and now there’s none left and you were scheduled to post this recipe today and there’s no leftover cornbread to make it again.

I guess I have to go with B.

Happy Tuesday,


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