Cornbread Pudding with Ground Pork and Black Beans

With just two of us, a batch of cornbread makes too much to eat before going stale. I repurposed leftover cornbread for a savory breakfast or brunch pudding perfect for a Saturday or Sunday morning when I had extra time.

Four leftover cornbread muffins work perfectly here. Ground pork, mild Italian sausage or pork breakfast sausage — whatever happens to be in the refrigerator — work well in this recipe.

Cornbread Pudding with Ground Pork and Black Beans

  • Servings: 8
  • Difficulty: Easy
  • Print


  • 8 ounces ground pork
  • 1/2 tsp crushed red pepper
  • Nonstick cooking spray
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) diced green chiles, drained
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 cups cornbread, coarsely crumbled
  • 6-8 oz Pepper Jack Cheese, shredded
  • 4 large eggs
  • 4 egg whites
  • 1/2 cup skim milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Maldons sea salt flakes or your favorite finishing salt (optional)
  • Fresh cilantro leaves torn from their stems for serving (optional)
  • Hot sauce, for serving (optional)


  1. Preheat oven to 375 F. Break up the ground pork and a nonstick skillet and brown with the crushed red pepper until cooked through. Drain meat on a plate lined with paper towel.
  2. Gently mix together the cornbread, green onions, garlic, chiles, cheese, and ground meat in a large bowl. Beat the eggs, egg whites, and milk in a medium size bowl. Pour the egg and milk into the large bowl of the cornbread mixture and gently toss until all of the liquid absorbs.
  3. Spray the interior of a 9-inch spring form pan with cooking oil spray. Pour the wet cornbread mixture into the pan and smooth the top surface with a soft spatula.
  4. Cover the pan with a sheet of aluminum foil and place the pan onto the middle rack of the preheated oven. Bake for 20 minutes. Remove the aluminum foil and bake for another 20 minutes.
  5. Remove the pudding from the oven when the top turns a golden brown and the interior temperature is around 160°F. Allow the pudding to cool for five minutes before releasing the edges of the springform pan.
  6. Serve with Maldons sea salt, a garnish of cilantro leaves and your favorite hot sauce.

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