We may earn a commission when you click on the affiliate links in this post.
With only 5 minutes of prep, this mix-and-go Cornbread Pudding couldn’t be easier! It’s the easiest side dish for holidays, BBQs, or weeknights.
Cornbread + Corn Pudding = Cornbread Pudding
This cornbread pudding is the easiest side dish and perfect for Thanksgiving, Sunday dinners, or those chilly Fall nights. It comes together in just one bowl with about five minutes of prep (if that!). You just stir everything together and pour it into the pan. I also love that it’s scooped instead of sliced like traditional cornbread, so everyone can take just the right amount without overcrowding their plate.
My very favorite way of serving this is right in with a big bowl of homemade chili. Yep, you read that right! I spoon the chili into a bowl, then add a scoop of cornbread pudding right alongside it. You’ve gotta get a little scoop of both the chili and the cornbread pudding on your spoon and you’ve got the perfect bite. It also pairs perfectly with your BBQ favorites like brisket, smoked ribs, or pulled pork.
🩷 Erica
Key Ingredients
- Jiffy Corn bread mix (corn muffin mix) – The brand doesn’t really matter as long as you get the right amount. You can use 8.5 ounces (about 1 ½ cups) or any kind of cornbread mix.
- Corn – I like to use 1 can of cream-style corn and 1 can of whole sweet kernel corn.
- Dairy ingredients – You will use just about every ingredient from the dairy section here: Butter, milk, sour cream, and eggs. These give the corn pudding that creamy consistency that makes it so good.
- Cheese – Sharp cheddar will give you the best flavor. Get a block of cheese and shred it yourself. The cheese will melt better (and taste better) when you shred it from the block.
How to Make Cornbread Pudding
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish with cooking spray.
- In a large mixing bowl, stir together the melted butter, creamed corn, drained corn, cornbread mix, sour cream, cheese, milk, eggs, and salt until combined (don’t over-mix).
- Pour the mixture into the prepared pan and spread it out evenly.
- Bake for 50–60 minutes, until the top is golden and the center is set but still soft and creamy. Let it rest for 10–15 minutes before serving.
Getting the Right Texture
Everyone’s preference is different on how they think the texture of the middle of the cornbread pudding should be. Some like it more dry and cake-y while others prefer it to have more of a bread pudding texture. This all depends on how long you bake it. I like it somewhere in between, I don’t like it goopy in the middle but I also don’t like it to be like a typical cornbread.
Expert Tips
Try some add-ins – Now that you have the base recipe for this cornbread pudding, you can start getting creative with add-ins. Stir in some jalapeños, chiles, crumbled bacon, or different kinds of cheeses (a handful of pepper Jack would be delicious)!
Storage and Reheating tips – Store leftovers covered in the fridge for up to 5 days. Reheat in the oven at 325°F until warm, or microwave individual portions for 30–45 seconds.
Frequently Asked Questions
Cornbread is more like a quick bread. Firm, crumbly, and perfect for slicing. Cornbread pudding, on the other hand, is creamy and custardy with a scoopable texture. It’s almost like a cross between cornbread and a casserole.
The top should be golden brown, and the center should be set but still soft and slightly jiggly. If it looks wet or runny, bake it for a few more minutes.
It’s delicious as a side dish with chili, turkey, ham, or BBQ.
More Cornbread Recipes
Have you tried this Cornbread Pudding? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌽
Easiest Cornbread Pudding Recipe
Ingredients
- 1/2 cup butter (melted)
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn (drained)
- 1 (8.5 ounce) box cornbread mix
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 eggs (beaten)
- 1/2 teaspoon salt (or to taste)
Instructions
- Preheat oven to 350℉. Prepare a 9×13 baking dish by spraying with cooking spray.
- In a large mixing bowl, stir together the melted butter, creamed corn, drained corn, cornbread mix, sour cream, cheese, milk, eggs, and salt until just combined (don't over-mix).
- Pour corn mixture evenly into the baking dish.
- Bake for 50-60 minutes in the preheated oven. The top of the cornbread pudding should be golden brown and the inside should be cooked through, soft and moist, not too dry.
- Allow to rest for about 10-15 minutes before serving.
