A classic southern side dish that falls somewhere between a sweet, buttery cornbread muffin and a creamy, rich soufflé, Southern Cornbread pudding is the ultimate easy comfort recipe. Whipped up quick with Jiffy corn muffin mix, sour cream, sharp cheddar cheese, creamed and whole kernel corn, this simple dish will find it’s way onto your weeknight & holiday tables!
Southern Cornbread Pudding goes by many names- creamed corn casserole, corn pudding and (my favorite) sweet corn spoon bread. Whatever you call it, there’s one thing for sure, this heavenly side dish is more than a tradition. It’s a religious experience. One bite and you’re a forever convert.
RELATED RECIPES: Easy Sweet Potato Cornbread
What Do You Eat With Corn Pudding
Not just creamed corn and not quite cornbread, this creamy soufflé version of cornbread is fluffy, subtly sweet, and could be eaten like cake. Instead, it shows up alongside savory main dishes like Creole Roasted Turkey Breast, Peppered Pork Tenderloin or Dirty Rice Stuffed Peppers.
It sings next to green beans or black eyed peas. Goes quickly at potlucks. And does nothing less than show out on the holiday table, especially at Thanksgiving. Acting like a side dish that rivals, dare I say it…, the cornbread dressing! Blasphemy? I tell you, every word is true.
What You Need To Make Southern Cornbread Pudding
Not only does Cornbread Pudding go almost anywhere and with anything, it’s unbelievable easy to make with just a few staples from your pantry and fridge.
- cream style corn
- whole kernel canned corn
- cornbread mix
- sour cream
- grated sharp cheddar
- yellow onion
- melted butter
- salt & pepper
How To Make Sweet Corn Bread Pudding
It’s shameful just how easy this side dish is to whip up, making it a go-to at holidays or for potlucks. Divine results with a fail-proof recipe that requires no work. Almost too good to be true!
- Stir all the ingredients together in a large bowl. Add to a casserole dish.
- Bake until golden brown and the edges are beginning to pull away from the pan.
- That’s it. For real. Get ready for delicious eating.
Pro Tip: Grate your own cheese to maintain an ultimate creamy texture!
Can Southern Cornbread Pudding be made ahead of time?
Because this dish is so easy to make, a lot of people don’t bother with making it ahead of time. If you do, however, there are just a few things to know.
- If you want to make this dish early to make your holiday cooking more convenient, make sure to bake it before storing it in the fridge. The batter doesn’t hold up well uncooked. When the cornbread mix meets the wet ingredients, the activating agents, like baking powder in the mix, start doing their thing right away. Held overnight, you could end up with a flat pudding.
- You can bake it, let it cool, cover tightly and store in the fridge up to 2 days prior to serving. To heat, remove the dish from the fridge about 1 hour prior to heating. When the dish comes to room temp, bake at 300 degrees for about 15-20 or until warm.
- But just like any dish, this classic is best when made, baked and eaten all in the same day.
Can Cornbread Pudding be Made in the Crockpot?
- It sure can! And this is a great option when you’re oven is crowded during the holidays.
- Add mixed ingredients to a slow cooker. Cover and cook 2-3 hours on high or 4 hours on low.
- Remember that slow cookers can vary, so make sure you keep an eye on your pudding.
Add-ins, Garnishes & Leftovers
- There is nothing like adding a little color or splash of flavor to a dish before it is served. Try sprinkling a few chives or chopped parsley to your pudding after it’s baked for a little something extra.
- Speaking of extra, chopped fresh jalapenos or canned diced green chiles make great add-ins/partners for the onions in this recipe.
- Store leftovers in the fridge in an airtight container. Reheat individual servings in the microwaving or the whole dish in the oven at 350 until warm.
Other Holiday Side Dishes You’ll Love
- Cornbread & Squash Dressing
- Fluffy Mashed Sweet Potatoes
- Garlic Honey Glazed Carrots
- Southern Zucchinni & Squash Casserole
- Sauteed Green Beans with Mushrooms & Bacon
- Sausage Apple Cranberry Dressing
- Jalapeno Cranberry Sauce
- Holiday Cranberry Butter
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Southern Cornbread Pudding
- 1 (8.5 oz box) cornbread mix (I use Jiffy mix.)
- 2 large eggs
- 1 stick butter, melted (1/2 C)
- 14.75 oz can cream style corn
- 15 oz can whole kernel corn, drained
- 1 cup sour cream
- 1 cup grated sharp cheddar
- 1/2 medium yellow onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- Preheat oven to 350° degrees Fahrenheit. Spray a 9×13 or 8×11 baking dish with cooking spray.
- In a large mixing bowl, mix all ingredients well. Pour mixture into sprayed cooking dish. Use a rubber spatula to remove all of the mixture from the mixing bowl. Place in a preheated oven and bake until cornbread pudding is golden brown and begins to pull away from the edges. There will be some cracking on the top and the center should be set with just a little jiggle.
- An 8×11 pan should bake in 45 minutes. A 9×13 will bake in 20-30.
I loved your cornbread corn pudding..it was absolutely delicious.. will definitely make again..thank you for sharing
I am just tickled that you loved this recipe! It is one that we enjoy serving for the holidays or with just one of those good vegetable meals in the summer.
Made this last night. Didn’t use a boxed mix (Jiffy) but incorporated your recipe into my basic cornbread recipe. It’s great! Very moist, lots of chewy corn, onions. I might make it sweeter next time (for my second helping last night I poured honey over the top – yum!)
Hi, Mark! The honey sounds delicious! I am tickled you made this recipe. All the onions and corn make it for me too. Thank you so very much!