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.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- Other holiday side dishes you'll love
- How to store leftovers
- Can Cornbread Pudding Be Frozen?
- Melanie Cagle
- Mel's kitchen notes
- Cornbread Pudding
- 💬 Comments
What makes this recipe so yummy
- 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.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: 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.
Recipe variations and substitute ideas
- 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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Necessary gear: 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
How to store leftovers
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.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Mel's kitchen notes
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.
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Cornbread Pudding
Equipment
Ingredients
- 3 Each Large Eggs large
- 2 (15 Ounce) Cans Whole Kernel Corn
- 2 (15 Ounce) Cans Cream Style Corn
- 2 Cups Sour Cream
- 1 Cup Unsalted Butter melted
- ½ Cup Cheddar Cheese shredded
- Salt and Pepper to taste
- 2 (12.5 Ounce) Boxes Cornbread Mix
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, add the eggs and beat with a wire whisk.3 Each Large Eggs
- Add the creamed corn, whole kernel corn, sour cream, melted unsalted butter, shredded cheddar cheese and the salt and pepper. Mix together.2 (15 Ounce) Cans Whole Kernel Corn, 2 (15 Ounce) Cans Cream Style Corn, 2 Cups Sour Cream, 1 Cup Unsalted Butter, ½ Cup Cheddar Cheese, Salt and Pepper to taste
- Add the cornbread mix and stir/fold together.2 (12.5 Ounce) Boxes Cornbread Mix
- 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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