If you’re looking for the perfect blend of tender, buttery cornbread and creamy, custardy goodness, this Southern Cornbread Pudding is your answer! Rich with two types of corn, this dish has a hint of sweetness and a savory twist from melted cheese; this irresistible side has a perfectly soft, custardy texture that makes it an irresistible side for any weeknight or holiday dinner.
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There are few things more Southern than cornbread pudding. This recipe is a staple in my house, and my boys love it with Crock Pot Beef Roast and green beans. It’s the perfect side dish pairing for Turkey Breast and Brown Sugar Baked Ham for the holidays. I’ve made Southern cornbread pudding so many times that I think I could make it with my eyes closed now!
Why Everyone Will Ask You For This Recipe
- Easy to Make: With Jiffy corn muffin mix and a handful of other ingredients, this dump, stir, and bake recipe is ready in no time.
- Perfectly Textured: The blend of cream style corn and whole kernel corn gives it a smooth, custardy interior with a golden, crispy top.
- Versatile Side Dish: This cornbread pudding pairs perfectly with everything from holiday feasts to casual weeknight dinners.
Is Cornbread Pudding Sweet Or Savory?
Whether you call it corn pudding, sweet corn spoon bread, corn souffle or Jiffy corn casserole, this dish a balance of both. The creamed corn and corn muffin mix add sweetness, while the cheeses and black pepper lend savory notes. I think it’s the perfect marriage of buttery cornbread and creamy, rich spoonbread!
Ingredients You’ll Need
- Unsalted Butter (Melted, Divided) adds richness and moisture and helps create the casserole dish’s delicious crispy edges.
- Creamed Corn provides sweetness and creaminess, and Sweet Whole-Kernel Corn (Drained) adds bursts of sweetness and texture to balance the creamy base.
- Corn Muffin Mix (my fav – Jiffy) acts as the foundation, giving structure while contributing a slightly sweet cornbread flavor.
- Large Eggs (Lightly Beaten) bind the ingredients together and help the pudding puff up during baking.
- Sour Cream adds tanginess and creaminess, keeping the pudding moist and flavorful. Whole Milk thins out the batter slightly for a smoother consistency.
- Black Pepper (Pinch): Provides a subtle touch of spice to balance the sweetness and richness.
- Shredded Medium Cheddar Cheese offers sharp, savory depth, and Shredded Monterey Jack Cheese adds a mild, buttery richness that complements the cheddar perfectly. Make sure to grate your own cheese for the best creamy texture!
Make It Your Own: Variations and Substitutions
- Want Some Heat?: Fold in some chopped jalapeños (fresh or pickled) before baking. It’s also great with green chilies.
- Extra Cheesey Goodness: You double the cheese for a richer, creamier pudding.
- Herb Loaded: Fresh herbs like chopped chives or parsley can add flavor and color.
- Make it Sweeter: Add a tablespoon of sugar or honey if you prefer a sweeter pudding.
Easy Cornbread Pudding Recipe Instructions
- Prepare Dish: Heat the oven, then pour ¼ cup of the melted butter into a 2-quart baking dish (8×8 inches). Tilt to coat the bottom evenly, then set aside.
- Combine Ingredients: In a large mixing bowl, combine melted butter, creamed corn, whole kernel corn, corn muffin mix, lightly beaten eggs, sour cream, milk, and pepper. Stir until just combined to keep the pudding light and airy. Gently fold in the shredded cheddar and Monterey Jack cheese.
- Bake: Pour the mixture into the prepared dish, smoothing the top with a spatula. Bake for 50–60 minutes, or until the center is set, the top is puffed and golden, and the edges are crispy.
- Serve: Dig in y’all!
Can Southern Corn Pudding Be Made In The Crockpot?
Oh yeah! Turn this recipe into a slow cooker masterpiece in just three easy steps:
- Mix: Stir all the ingredients together until combined.
- Pour: Transfer the mixture to the prepared crock pot, coat it with non-stick spray, and spread it evenly.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until the center is set and the edges are golden.
Frequently Asked Questions
Yes! You can swap the cheddar or Monterey Jack with cheese that melts well, such as Colby or Pepper Jack.
You can, but this recipe is best prepared right before you want to serve it. Plus, prep time is only 5 minutes. This ensures that your pudding casserole will be light, fluffy, and over-the-top delicious!
This cornbread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in the oven at 350°F until warmed through or in the microwave.
Serving Ideas
Southern Cornbread Pudding is an ideal side dish for Thanksgiving and Christmas! t’s also delicious for game day with my Award-Winning Southern Soul Chili or Crock Pot Pulled Pork. For a busy weeknight dinner, try it with Oven Fried Chicken, Avocado Tomato Salad and Easy Roasted Broccoli.
Looking For More? Try These Classic Southern Recipes
If you tried this Southern Cornbread Pudding Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- ½ cup unsalted butter, melted, divided
- 1 14.75 ounce can creamed corn
- 1 15 ounce can sweet whole-kernel corn, drained
- 1 8.5 ounce package of corn muffin mix, such as Jiffy cornbread
- 2 large eggs lightly beaten
- ¾ cup sour cream
- ¼ cup whole milk
- Pinch of black pepper
- ¼ cup shredded medium cheddar cheese
- ¼ cup shredded Monterey Jack cheese
Instructions
- Heat oven to 350 degrees
- Pour ¼ cup of the melted butter into a 2-quart (8- by 8-inch) casserole dish; set aside until ready to use.
- Stir together creamed corn, whole kernel corn, drained corn muffin mix, such as Jiffy cornbread, eggs, lightly beaten sour cream, buttermilk, pepper, and melted butter in a large bowl until just combined.
- Gently fold in cheddar cheese and shredded Monterey Jack cheese. Spoon mixture into prepared casserole dish.
- Bake until the center is set, puffed, and golden on top, and the edges are brown and crispy, 50 to 60 minutes.
- Remove from the oven, let rest for 5 mintues and immediately.
Notes
-
- Want Some Heat?: Fold in some chopped jalapeños (fresh or pickled) before baking. It’s also great with green chilies.
-
- Extra Cheesey Goodness: You double the cheese for a richer, creamier pudding.
-
- Herb Loaded: Fresh herbs like chopped chives or parsley can add flavor and color.
-
- Make it Sweeter: Add a tablespoon of sugar or honey if you prefer a sweeter pudding.
-
- Mix: Stir all the ingredients together until combined.
-
- Pour: Transfer the mixture to the prepared crock pot, coat it with non-stick spray, and spread it evenly.
-
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until the center is set and the edges are golden.
Nutrition
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Stephanie
The perfect twist on “traditional” cornbread! Love the sweetness and creaminess this recipe brings!
Oh yeah! You get it, Stephanie. And it’s great with so many crock pot recipes.
~Donya
Kathy
Delicious. It’s just like our family recipe, except we don’t use Jiffy, we bake from scratch– A New England tradition.
Thanks, Kathy! Happy Thanksgiving.
~Donya