Recipe: Pumpkin Coconut Cornbread Pudding

Cornbread pudding is relatively easy to make, especially when baking with pre-mixed boxed cornbread. But to add a little variety, here’s an autumn spin on cornbread pudding:

Cornbread ingredients (adapted from

  • 1/2 cup cornmeal
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 jumbo eggs
  • 1/4 cup coconut oil
  • 2 tablespoons sugar
  • 1/2 cup coconut
  • 1 tbsp coconut oil (for greasing pan)

Preheat oven to 350F. Grease an 8×8 baking pan. Mixed dry ingredients and wet ingredients separately. Then fold together and stir well. Pour mixture into pan and smooth top with a spatula. Bake for 20 minutes until inserted pick comes out clean.

Remove from pan to cool, then chop into cubes. Meanwhile heat oven to 250F. Place cornbread cubes in pan, lay flat. Bake until toasted, about 15 – 20 minutes. Remove from oven and let sit on counter to continue dry and cool.

Pumpkin custard ingredients  (adapted from

  • 1/2 cup pure pumpkin puree
  • 1/2 cup coconut milk
  • 1/4 cup sugar free maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 jumbo eggs
  • 1 tbsp coconut oil (for greasing pan)

Beat eggs, mix all wet ingredients together. Fold in cornbread cubes and mix with custard until incorporated. While the bread soaks up the custard, heat oven to 350F. Grease an 8×8 pan with coconut oil. Pour bread and custard into pan, and use a spatula to flatten the surface. Bake for 30 minutes.