This cornbread pudding recipe has a sweet and creamy filling with a golden brown crust that's just addictive. It's made with simple ingredients to create the perfect quick, easy side dish for any occasion!
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Why You'll Love This Recipe
It's delicious. This recipe combines regular corn pudding and cornbread. It's creamy and slightly cakey with a little crispiness. The balance of textures from the whole kernel corn and creamy filling is so good, and the sweet flavor ties it all together.
The perfect side dish. Whether you're looking for an easy weeknight side, something for Thanksgiving dinner, or when you have guests over, this recipe is just what you need!
Crowd favorite. Everyone who tries this absolutely loves it. I'm constantly getting compliments when I serve it to guests, so I know it'll be a hit when you serve it too!
Simple ingredients. You'll only need 8 ingredients to make this cornbread pudding casserole, and I'm willing to bet you have most of them on hand already!
- Jiffy corn muffin mix- or any boxed cornbread mix.
- Frozen corn- you'll want to thaw and drain it before starting the recipe.
- Canned creamed corn- for the best filling.
- Melted butter
- Sugar- for an added touch of sweetness that makes the flavor addictive.
- Sour cream- for an extra creamy filling.
- Milk- I used whole milk for a richer flavor and texture, but any milk will work great.
How To Make Cornbread Pudding
Step 1: Prep work. Preheat the oven to 350°F, spray a 9x9-inch baking dish with nonstick cooking spray, and set it aside.
Step 2: Combine the ingredients. In a large bowl, combine the thawed whole kernel corn, cream style corn, melted butter, sugar, eggs, milk, and sour cream. Mix well to combine everything together, then add the Jiffy corn muffin mix and mix until you have a cohesive batter.
Step 3: Bake. Transfer the batter to the prepared casserole dish and smooth out the top. Bake it for 45-50 minutes or until a toothpick inserted into the center of the pudding comes out clean. Serve the casserole warm in bowls with a dollop of sour cream on top, and enjoy!
I love this recipe as is, but if you want to change up the flavor, there are a few things you can add to this recipe that'll be delicious!
- Shredded cheese- mix a half cup or a cup of sharp cheddar cheese or pepper jack cheese into the batter for a little cheesiness.
- Bacon- add ¼ cup of cooked crumbled bacon to the mix.
- Jalapenos- remove the seeds and dice them up to add some heat.
- Cream cheese- substitute the sour cream for softened cream cheese for a creamier corn pudding.
How To Store and Reheat Leftover Cornbread Pudding
In the fridge: Store any leftovers in an airtight container or in the baking dish with a lid on top in the fridge for about 5 days.
In the freezer: Allow the pudding to cool completely, then freeze the leftovers in a freezer-safe bag container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: I like to put the leftovers back into a baking dish and warm them in the oven for about 10-15 minutes at 350°F. You can also microwave individual portions in 10-second intervals until reheated.
Frequently Asked Questions
What to serve with cornbread pudding?
It tastes great alongside this chicken pot pie with biscuits, parmesan crusted chicken with mayo, Southern meatloaf, baked BBQ pork chops, or these baked breaded pork chops. It also is the perfect side addition to a Thanksgiving dinner!
What is the difference between cornbread and corn pudding?
Cornbread is a cohesive quick bread that's fluffy and slightly crumbly. Corn pudding has a bread-like top, but it is more deconstructed with a creamy consistency and a liquidy filling.
Can I make this recipe ahead of time?
Yes! Just combine the ingredients and add them to your prepared casserole dish. Wrap the casserole dish in foil or cover with a lid and store it in the fridge until you're ready to bake. Then, remove the cover and let the pudding come to room temperature for a few minutes before baking.
More Side Dish Recipes To Try Next
- Corn souffle
- Creamed peas
- Corn casserole with cream cheese
- Jiffy jalapeño cornbread
- Sweet potato cornbread
- Cream cheese mashed potatoes
- Cheesy mashed potatoes
- 8oz. Jiffy corn muffin mix
- 15oz. frozen corn, thawed
- 15oz. creamed corn
- ½ cup butter, melted
- 2 tablespoon sugar
- 2 eggs
- 1 cup sour cream
- ¼ cup milk
- Preheat oven to 350°F. Spray 9x9-inch baking with cooking spray.
- In a large bowl, mix corn, creamed corn, butter, sugar, eggs, milk, and sour cream.
- Add corn muffin mix and stir to combine.
- Transfer the mixture to the prepared baking dish. Smooth out the top evenly with a rubber spatula.
- Bake the corn pudding for 45-50 minutes. Serve warm with a dollop of sour cream, and enjoy.
Serving Size:½ cup
Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 10.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 78mgSodium: 452mgCarbohydrates: 40gFiber: 2gSugar: 8.9gProtein: 6g