Indulge in a classic Southern comfort food with this delicious cornbread pudding recipe. A perfect blend of sweet and savory, this dish is sure to become a family favorite.
This casserole recipe is definitely a favorite holiday side dish. Thanksgiving and Christmas are the perfect time to make this amazing dish.
This recipe is a classic, similar to a Jiffy corn pudding - the only difference is - I am not a huge fan of Jiffy - I don't like for my cornbread to be quite that sweet.
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❤️ Why You'll Love This Recipe
- It's the perfect combination of sweet and savory.
- This recipe is easy to make and has just a few ingredients. Whip it up in less than 5 minutes.
🧅 Ingredients
- Cornbread Mix
- Cream Style Corn
- Whole Kernel Corn
- Sour Cream
- Cheddar Cheese
- Eggs
- Melted Butter
- Salt and Black Pepper
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a large bowl beat the eggs.
- Step 2: Add the creamed corn, corn kernels, sour cream, butter, salt and pepper and mix well.
- Step 3: Add the cornbread mix and stir to combine.
- Step 4: Pour into a greased casserole dish and bake in a preheated oven.
Hint: When you remove the cornbread pudding from the oven it will still seem a little jiggly. Don't worry about this, it will continue to set up as it rests. Don't serve for at least 20 minutes.
🔄 Substitutions and Recipe Variations
- Jiffy Cornbread Mix - I like to use Zatarain's Cornbread Mix - it's not as sweet as the Jiffy mix. If you like that though, go ahead and use it.
- Jalapeños - these add great flavor and heat to make a sweet and spicy corn casserole.
- Green Chiles - another great way to add a little milder flavor of spice.
- Spice - garlic powder, onion powder, etc. can taste great.
🔧 Recipe Troubleshooting
- Jiggly - it will be jiggly when it comes out of the oven. However, if you feel it is too much, and the top has browned enough, you could cover the dish in foil and cook a little longer.
This could happen if maybe your oven runs a little cooler than normal or it wasn't cooked for long enough. - Dry - the dry to wet ratio was not correct.
- Soupy - same as above. If you subbed out the cornbread mix, make sure to check the oz in this recipe. e.g. if you used Jiffy instead of the Zatarains like I use, then you would need three boxes as those only have 8.5oz.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used basically a mixing bowl and a baking dish. I have some affiliate links to the equipment I used in the recipe card below.
📘 Other Holiday Side Dishes You'll Love
- Cajun Rice Dressing
- Dried Cranberry Sauce Recipe
- Amish Turkey Stuffing Recipe
- Sweet Potato Fluff
- Cracker Barrel Sweet Potato Casserole Recipe
- Emeril's Baked Oyster Dressing
- Cajun Cornbread Dressing
- Southern Black Eyed Peas with Collard Greens
- Slow Cooker Jiffy Corn Casserole
🧊 Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You could also just cover the casserole dish with foil or plastic wrap to store the whole dish in the refrigerator.
❓ Can Cornbread Pudding Be Frozen?
Yes, cornbread pudding freezes well. Store in a freezer safe container and freeze for up to 6 months.
💡 Tips
Expert Tip: When reheating this dish, it's best to use a microwave as it will not dry out the casserole. Using the oven could dry it out.
👩🍳 FAQs
Cornbread is more like a loaf, it is cut into squares and served on the side, eaten with the hands. Cornbread pudding is more of a casserole, more moist, with corn kernels etc.
It is traditionally a holiday dish, so it will be on the side of a holiday turkey, with some sweet potato recipe, maybe some collard greens.
Yes, it is the same dish. In some regions it's known as pudding instead of casserole. Perhaps it's the relation to bread pudding?
When it first comes out of the oven it does seem to be too jiggly. It will set though, so don't fret. If you feel it does need a little longer but the top has browned enough, cover in foil for a few more minutes.
This recipe does not take long to whip together (5 minutes), so it's not necessary.
It is very common in the south. Whether it originated here or not is widely debated - but it does make sense as cornbread is very much a southern thing.
If you’ve tried this Cornbread Pudding Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Cornbread Pudding
Equipment
Ingredients
- 2 Boxes Cornbread Mix 12.5oz each
- 2 Cans Whole Kernel Corn 15oz each
- 2 Cans Creamed Corn 15oz each
- 2 Cups Sour Cream
- 3 EA Eggs large
- 1 Cup Unsalted Butter melted
- ½ Cup Cheddar Cheese shredded
- Salt and Pepper to taste
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, add the eggs and beat with a wire whisk.
- Add all the other ingredients, except the cornbread mix. Mix together.
- Add the cornbread mix and stir/fold together.
- Transfer to a greased 13x9" baking dish and bake in the middle of the oven for 55-60 minutes, or until golden brown on top.
Notes
Nutrition
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