Cornbread Pudding

Let’s Just Get This Out There: I Love Cornbread Pudding

Okay, gather round—especially if you like dishes that are easy on the cook but big on the comfort. Cornbread Pudding is my secret weapon for those nights when everyone’s kinda grumpy, it’s cold out, and honestly, I just don’t want to fuss. I remember the first time I made it, I was trying to impress a new neighbor. Ended up scrubbing a dried puddle of batter off my oven door for like 20 minutes—but hey, she asked for seconds, so I guess it was worth it.

And, oh, when you peek in the oven and see those little golden bubbles popping up? Pure magic. Also, I get to eat the leftovers straight from the fridge with a spoon—the honest reward for future me.

Why You’ll Love This (Or, At Least, Why I Do)

I make this cornbread pudding when the week’s been long, when my cousin Jim asks what he can bring (and I just say, the drinks, please), or if I spot a half-empty bag of cornmeal and get a wild hair. My family loves it because it’s got all that creamy, almost custard-like thing going on inside but with crispy, buttery edges. Personally, I suspect it also makes a sneaky great breakfast. Oh, and it’s forgiving, too—I’ve dry-baked it once (forgot the milk!) and it still kinda worked out. Different texture, but nobody left hungry.

Here’s My Go-To List (With a Few Shortcuts)

• 1 box of cornbread mix (like Jiffy, but I’ve also used the cheap store brand when I’m skint—turns out just fine)
• 2 eggs, large-ish
• 1 can (14-15oz) cream-style corn (or regular ol’ canned corn if that’s all you spot—just maybe squish it up a bit with a fork)
• 1 can (14-15oz) whole kernel corn, drained
• 1 cup sour cream (or, in a squeeze, plain Greek yogurt—my aunt claims it’s just as good, though I don’t totally buy it)
• 1/2 cup melted butter (sometimes I use margarine if we’re low—nobody’s noticed… yet)
• 1/2 cup milk, give or take (if I’m feeling cheeky, I’ve used heavy cream, but it’s… decadent. Maybe too much so)
• 1 handful shredded cheddar (or honestly whatever cheese you like, or skip it if you’re not a cheese person)

Alright, Here’s What You Do (No Stress Here)

1. Fire up your oven to 350°F (about 175°C, for the metric folks). Meanwhile, grease a medium casserole dish, about 9×13. Or smaller. Or honestly I’ve used a random old Pyrex and just baked a bit longer.
2. In a big bowl, mix the cornbread mix, both cans of corn (don’t worry, the mixture might look a bit wonky—stick with it), sour cream, eggs, melted butter, and milk. Stir ‘til just together. Don’t overmix! That’s what someone told me once. Actually, lumpy is fine.
3. Now, if you’re using cheese—you rebel—fold it in with a fork, or just toss it on top. Depends how gooey you want it.
4. Pour the whole thing into your greased dish. Give it a little shake so it settles; it’ll look a tad runny, but that’s normal, promise.
5. Bake for about 45-55 mins until golden, and you get a nice wobbly jiggle in the middle. I poke it with a knife at 45 minutes and see if it comes out mostly clean. If it’s a bit sticky, trip the timer for 5 or 10 more min—trust your gut.
6. This is the point where I steal a sneaky edge bit because, well, life’s too short not to.
7. Let it cool just a smidge, it’ll firm up. Or dive in, but be ready for molten cheese mouth. (I’ve learned this the hard way.)

Some Notes from My Kitchen Disasters

• Milk can be a bit unpredictable—some days I need just a splash more; other days, I forget and it’s fine. If the batter feels too thick, add a tiny bit more—‘til it’s pourable, but not soup.
• I once tried low-fat sour cream—it’s fine, but richer is definitely, well, richer. Up to you.
• Letting it sit for 10 minutes really does help it slice up neater (But if you’re starving, who cares? Grab a spoon.)

If You’re Bored: Try These Swaps (Or Don’t)

• Once added diced jalapeños—folk loved it, but little kids might give you the evil eye.
• Crumbled bacon on top? Yes—unless you forget it’s in the oven and burn it. Learned that one the smoky way.
• Used mozzarella instead of cheddar and, on second thought, wasn’t as flavorful. Not my top pick.
• If you want it sweeter, toss in a spoon or two of honey. Or skip it entirely, your call.

What You’ll Need (And What You Can Use Instead)

• A decent bowl (but if you only have a big pot, been there—works all the same)
• Casserole dish, or any oven-safe thing that’ll fit
• Oven. No way around this. Unless you try grilling it outside, but I’ve not been that brave
• A whisk or even just a big fork. I once mixed it by hand, literally—a mess, but effective in a pinch

Leftovers? Here’s What Usually Happens

If (big if) you have leftovers, they’ll stay good in the fridge for like 3 days. Maybe 4, but not in my house. And they reheat decently in the microwave. Sometimes I eat it cold. Don’t judge.

Serving It Up, My Way

I love this next to chili (sometimes poured right over the top, whole lotta yum). My sister’s into drizzling hot honey on hers. And every once in a blue moon, I’ll serve it for brunch with scrambled eggs on the side—gets snaps from the in-laws.

Hard-Earned Tips You Might Appreciate

• Don’t try to rush the cooling step—once I did and ended up with a puddle, not a piece. Patience, friend.
• If you forget to grease the pan, you’ll be chiseling away like an archaeologist. Trust me, it’s not worth skipping.
• I think it oddly tastes better the next day, if you manage to hide some for later.

FAQ (Yes, Folks Have Actually Asked Me These Things)

• Can I use fresh corn? Heck yes, just be ready to chop and maybe sauté it first—otherwise, it can taste a tad raw. But hey, tastes like summer.
• Can you make this dairy free? Sort of—my cousin did it with vegan butter and yogurt, and while I missed the richness, it still got eaten right up.
• My pudding is too runny, what do I do? Give it a few more minutes in the oven, honestly. Ovens are fickle creatures, aren’t they?
• Can it be frozen? Eh, I’ve tried it—gets a bit grainy once thawed, but still hits the spot late at night.
• Does it really matter what brand of cornbread mix? Not in my experience. Use what ya got!

And if all else fails, just call it a cornbread casserole and move on. Food is meant to be fun, not fussy!

Oh! Before I forget, last time I made this, the neighbor’s dog snuck a bite left on the kitchen chair. Apparently, even the dog gave it two paws up. That counts as a rave review, right?

★★★★★ 4.80 from 11 ratings

Cornbread Pudding

yield: 8 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

This Cornbread Pudding is a comforting, moist, and slightly sweet side dish that combines creamy corn with classic cornbread for a crowd-pleasing treat perfect for any meal.

🖨️ Print Pin Recipe

Ingredients

• 1 (8.5 oz) box cornbread mix
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn
• 1 cup sour cream
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon salt

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. 2
   In a large mixing bowl, whisk together the eggs, sour cream, melted butter, and sugar until smooth.
3. 3
   Add in the cornbread mix, whole kernel corn, creamed corn, and salt. Stir until just combined; do not overmix.
4. 4
   Pour the batter into the prepared baking dish and spread evenly.
5. 5
   Bake for 40-45 minutes, or until the pudding is set and lightly golden on top. A toothpick inserted in the center should come out mostly clean.
6. 6
   Let the pudding cool slightly before serving. Serve warm as a side dish or dessert.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 6gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 40gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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