If you’re looking for a hearty and delicious side dish to go with grilled, broiled or roasted meats, look no further. Using our Texas Campfire Cornbread Mix, we’ve created a cornbread pudding so moist and good you’ll think you’re at grandmother’s house!


Serves 6-8.

8 cups crumbled cornbread made from Fredericksburg Farms Texas Campfire Cornbread Mix
4 bacon slices, cooked until crisp, drained well and crumbled into tiny bits
2 eggs, beaten
1 (8-ounce) cans cream-style corn
1 ear of fresh corn, corn cut from the cobs with “corn milk”, or substitute 1 cup frozen whole kernel corn, thawed
1 tablespoon dry Fredericksburg Farms Herbs of Provence Bread Dipping Mix
3 green onions, chopped, including green tops
⅔ cup (3 ounces) shredded cheddar cheese
½ cup heavy cream
½ cup whole milk


Preheat oven to 350 degrees. Grease a 9" x 13" baking dish; set aside. Combine all ingredients in a large bowl and stir to blend well. Turn mixture out into prepared baking dish and bake for 40-45 minutes, or until set. Serve hot.