Savory Sausage and Cornbread Pudding Casserole
A Southern-style savory bread pudding that marries sourdough's tang with creamed corn's sweetness, enriched by crumbled sausage and melted cheddar. The custard-soaked bread becomes creamy and substantial, while the cheese top crisps golden. Serve warm as a brunch centerpiece or casual dinner, straight from the casserole dish. This version reimagines a Tupelo, MS restaurant favorite as a rustic one-dish meal that feeds four to six and rewards simple ingredients with deep comfort.
Ingredients
- 8 ounces sourdough bread, cubed
- 6 large eggs
- 1 ½ cups cheddar, shredded, divided
- ¼ teaspoon salt
- ⅛ teaspoon fresh thyme
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground mustard
- 1 cup 2% milkwhole milk or heavy cream1:1dairy
richer texture
- ½ pound sausage, bulk or casing removed
- 11 ounces cream-style corn, canned
- green onion, chopped, for garnish(optional)
Instructions
- 1
Dry bread cubes in oven at 250 degrees for 15 minutes.
- 2
Preheat oven to 350 degrees.
- 3
Cook sausage in skillet over medium-high heat, stirring to crumble, until cooked through. Drain and set aside.
- 4
Whisk eggs, salt, thyme, black pepper, cayenne, mustard, and milk in a large bowl.
- 5
Add dried bread cubes to egg mixture and let sit 5 minutes to absorb liquid.
- 6
Stir in cooked sausage, 1 cup cheddar, and cream-style corn until combined.
- 7
Pour into a 1-quart casserole dish and top with remaining cheese.
- 8
Bake uncovered at 350 degrees for 45 to 55 minutes until set, cheese melts, and top turns golden.
- 9
Cool 5 to 10 minutes before serving. Garnish with green onion if desired.
Tips
Drying bread first prevents mushiness; cubes should be slightly firm before custard absorbs them.
Let the egg-soaked bread rest 5 minutes so crumbs hydrate evenly and won't clump.
Cool 5-10 minutes before plating so the pudding sets enough to hold its shape without breaking apart.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325F until warmed through, about 20 minutes.
Assemble completely through step 7 up to 12 hours ahead; cover and chill. Bake from cold, adding 10-15 minutes to cook time.
Serve warm, directly from the casserole dish at the table. Pairs with a green salad or collard greens.
Common Mistakes
Do not skip the bread-drying step to avoid a sodden, mushy pudding.
Do not overbake (past 55 min) to avoid a rubbery, cracked top.
Do not drain the sausage too aggressively; a small amount of fat enriches the custard.
Substitutions
Dairy-Free Swaps
richer texture
General Alternatives
FAQ
Can I make this ahead and reheat?
Yes. Assemble unbaked up to 12 hours ahead, cover, chill. Bake from cold, adding 10-15 minutes. Or bake fully, cool, cover, chill up to 3 days, then reheat covered at 325F for 20 minutes.
What if I don't have cream-style corn?
Substitute 1 cup frozen corn (thawed, drained) blended briefly with 1/4 cup milk to mimic creamed texture, or use canned whole-kernel corn if you prefer a chunkier texture.
How long can I keep leftovers?
Cover and refrigerate up to 3 days. Reheat covered at 325F until warm. Do not freeze; custard-based bread puddings become grainy and separate when thawed.