Want a crusty edge piece? Get in line.
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 8 to 10
This easy cornbread pudding recipe will make you the hero of Thanksgiving, or just your dining room table. It’s super easy to stir up from cornbread mix, like Jiffy, and two different types of canned corn: creamed corn and corn kernels. With a buttery, browned top and just enough cheese, this cornbread pudding is a show-stealing side dish.
Making Cornbread Pudding
Cornbread pudding could hardly be easier to make. It mixes up in a single bowl with a few key ingredients. I use a combination of canned creamed corn and canned corn kernels for a double whammy of sweet corn flavor. The creamed corn also provides plenty of moisture, for a soft and delectable corn pudding.
Using a cornbread mix cuts down on the number of ingredients needed, and while I love the lightly sweet taste of Jiffy, you can use your favorite cornbread mix. Just add an equivalent amount (240 grams or about 2 cups).
Ingredients in Cornbread Pudding
This cornbread pudding recipe is super forgiving, so you can change up the ingredients or add mix-ins to make it even more delicious. Feel free to use thawed frozen corn or fresh corn instead of the canned corn kernels. Instead of a mixture of sour cream and buttermilk, you can use one cup sour cream, or substitute milk for the buttermilk.
The cheese is an excellent touch, but it can be omitted entirely, or double the cheese for an ultra-gooey cornbread pudding. You might also consider some tasty additions, like chopped green chiles, crumbled crisp bacon, or even diced ham.
Tips for Making Cornbread Pudding
- Avoid overmixing—Do not overmix, and be sure to stir just to combine. It’s okay if some streaks of sour cream or butter remain.
- Share the love (i.e. butter)—Use your spatula to lightly swirl the top of the batter, drawing an “X” or “S”, after pouring it into the dish allowing the butter to spill over the sides into the center.
- Use any cornbread mix—While I love Jiffy brand for this cornbread pudding, you can use any cornbread or corn muffin mix. Just use 240 grams, or about 2 cups.
Serving Cornbread Pudding
Cornbread pudding can stand on its own, but I've found that drizzling servings with a little hot honey or maple syrup and sprinkling them with just a pinch of salt takes this side dish over the edge and into flavortown.
«This reminds me of skillet cornbread, where the butter spills over the sides for crispy edges, but also the decadence of spoonbread, as it’s deep and moist. I’d make this for holidays, family gatherings, or similar, and serve it with something a bit unexpected, like chili crisp, pickled or candied peppers.» —The Spruce Eats Test Kitchen
A Note From Our Recipe Tester
Ingredients
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1/2 cup (4 ounces) unsalted butter, melted, divided
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1 (14.75-ounce) can creamed corn
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1 (15-ounce) can sweet whole kernel corn, drained
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1 (8.5-ounce, 240-gram) package corn muffin mix, such as Jiffy cornbread
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2 large eggs, lightly beaten
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3/4 cup sour cream
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1/4 cup whole buttermilk
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1/4 cup shredded medium cheddar cheese
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1/4 cup shredded Monterey Jack cheese
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
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Pour 1/4 cup of the melted butter into a 2-quart (8- by 8-inch) casserole dish; set aside until ready to use.
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Stir together 1 (14.75-ounce) can creamed corn, 1 (15-ounce) can sweet whole kernel corn, drained, 1 (8.5-ounce, 240 grams) package corn muffin mix, such as Jiffy cornbread, 2 large eggs, lightly beaten, 3/4 cup sour cream, 1/4 cup whole buttermilk, and remaining 1/4 cup melted butter in a large bowl until just combined. Gently fold in 1/4 cup shredded medium cheddar cheese and 1/4 cup shredded Monterey Jack cheese.
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Spoon mixture into prepared casserole dish.
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Bake until the center is set, puffed, and golden on top, and the edges are brown and crispy, 50 to 60 minutes. Serve immediately.
How to Store
Refrigerate leftover cornbread pudding in an airtight container for up to 5 days. Reheat in a 350 F oven or in the microwave until heated through. The safe internal temperature for reheated leftovers is 165 F.
Feeling Adventurous? Try This:
- Use milk instead of buttermilk—Substitute 1/4 cup whole milk for the buttermilk.
- Use mozzarella—Use a low moisture mozzarella cheese in place of the Monterey Jack cheese for an extra stringy cheesy pudding. Or simply use all cheddar or all Monterey Jack instead of a combination.
- Add green onion—Fold in 1/2 cup sliced green onions (white and pale green parts only), and top with sliced dark green parts.
- Make it spicy—Fold in 3/4 cup chopped green chilies from 2 (7-ounce) cans of chopped green chilies, drained.
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 277 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 9g | 47% |
| Cholesterol 84mg | 28% |
| Sodium 338mg | 15% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 2g | 7% |
| Total Sugars 8g | |
| Protein 6g | |
| Vitamin C 3mg | 13% |
| Calcium 95mg | 7% |
| Iron 1mg | 6% |
| Potassium 158mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
