Easy Southern Cornbread Pudding

A spoon lifts a creamy serving of Classic Cornbread Pudding With Cheese from a white baking dish, showing the golden-brown top and tender in

5 from 2 reviews

Easy Southern Cornbread Pudding

If you’re looking for the perfect blend of cornbread and creamy, custardy goodness, this Southern Cornbread Pudding is your answer. Rich with two types of corn, this dish has a touch of sweetness, a bit of savory, and a soft, fluffy texture that makes it an irresistible side for any weeknight or holiday dinner.

Prep Time5

Cook Time55

Total Time1

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 231kcal

Author: Donya Mullins

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

Recipe Variations:

- 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.

Crock Pot Instructions:

- 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.

Leftovers: 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.

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