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 spoonbread. 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. 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.
- creamed corn
- whole kernel corn
- cornbread muffin mix
- sour cream
- grated sharp cheddar
- yellow onion
- butter
- egg
- salt & pepper
How To Make Cornbread Pudding
It’s shameful just how easy this side dish is to make. It’s one of things that makes it such a go-to at holidays or potlucks. Divine results with a fail-proof recipe that requires no work. Too good to be true? Oh, ye of little faith.
- Go to the store to get the ingredients.
- Mix all the ingredients together in a bowl. Add to a casserole dish that’s been sprayed with no stick cooking spray.
- Bake until golden brown and the edges are beginning to pull away from the pan. The center should be set and have only the tiniest bit of jiggle.
- 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 you go ahead and bake it before storing it in the fridge. The batter doesn’t hold up well uncooked. When the corn muffin 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
- Y’all know I love some garnish (can you believe there are none in the photos?)! 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 “extras,” or add ins for this recipe.
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
RATE IT, LEAVE A COMMENT OR SNAP A PHOTO.
Southern Cornbread Pudding
Ingredients
- 1 (8.5 oz box) corn muffin mix (I use Jiffy.)
- 2 lg. eggs
- 1 stick butter, melted (1/2 C)
- 14.75 oz can creamed corn
- 15 oz can whole kernel corn, drained
- 1 C sour cream
- 1 C grated sharp cheddar
- 1/2 medium yellow onion, diced
- 1/4 tsp salt
- 1/4 tsp coarse ground black pepper
Instructions
- Preheat oven to 350° degrees Fahrenheit. Spray an 8 x 11 or 9 X 13 pan with cooking spray.
- In a large mixing bowl, mix all ingredients well. Pour mixture into spray 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 8x11 pan should bake in 45 minutes. A 9 x 13 will bake in 20-30.
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 (coming soon)
- Holiday Cranberry Butter
