Cornbread Pudding Recipe

Cornbread Pudding comes together in just minutes with basic kitchen ingredients. Made with the convenience of a jiffy corn muffin mix and two types of canned corn, every spoonful of this cornbread casserole will delight your tastebuds.

Cornbread Pudding Recipe

Trust me when I say, you won’t be able to stop eating this creamy cornbread casserole. I know from personal experience!

Corn pudding is cheesy, creamy and so flavorful with bits of corn in every bite.

Known to many as a southern cornbread casserole, this recipe originated in the southern states. However, people all over the country love eating it!

Our corn casserole is made with jiffy corn muffin mix and made without eggs, making it so easy to make in just minutes.

So if you're wondering how to make jiffy cornbread mix better, you've arrived at the right recipe!

Two types of canned corn go into this easy casserole recipe. Corn kernels add texture and a slight crunch and creamed corn adds creaminess and flavor too.

Delicious on it’s own, you can serve this cornmeal pudding with your favorite hot sauce for a kick of heat.

Sprinkle your baked cornmeal pudding with chopped cilantro, fresh jalapeno slices and scallions for added flavor.

A homemade salsa will be a delicious topping too!

So easy to make, this recipe is an easy side dish on a busy weeknight and also impressive enough for entertaining.

I love serving baked cornbread casserole on the holidays. It pairs well with a holiday turkey dinner, ham dinner and even a rib roast dinner.

Make your cornbread casserole the star of a meatless Monday dinner. Add a salad and some roasted vegetables and you will have a delicious plant based dinner.

Such a versatile recipe, this casserole recipe will quickly become a family favorite.

Here at Swirls we have lots more side dish recipes for you to try.

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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!

How to make corn casserole

Scroll down for the full recipe instructions and ingredient amounts in the recipe card below

Preheat oven to 350F. Spray an 8-cup baking dish with cooking spray.

In a medium bowl combine corn kernels and creamed corn.

Stir in sour cream and melted butter.

Add corn muffin mix and shredded cheese and stir until blended.

Transfer mixture to the prepared baking dish.

Bake for 45 minutes or until golden around the edges. The center should have just a little bit of jiggle to it.

Let stand 10 minutes before serving.

Swirls of Flavor Recipe Tips

• Combining the wet ingredients first and then adding in the dry ingredients makes it easier to stir this batter together
• Your corn casserole will be done when it is golden around the edges, the edges pull away slightly from the baking dish and the center of the casserole has a little bit of jiggle to it
• Sprinkle with chopped cilantro and scallions after baking
• Top with fresh jalapeno slices before or after baking
• Serve with your favorite hot sauce

Substitutions

• Substitute Greek yogurt for the sour cream
• Substitute shredded MontereyJjack cheese for the shredded cheddar cheese
• Substitute shredded mozzarella cheese for the shredded cheddar cheese

Variations

• Stir in minced fresh jalapenos for added heat
• Stir in canned pickled jalapenos
• Stir in chopped green chiles
• Add taco seasoning and use shredded taco cheese
• Add chile powder and cumin for a Mexican corn casserole

Storage

• Let your cornbread pudding come to room temperature, then you can cover and refrigerate.
• Your baked casserole will keep in the refrigerator for 4-5 days.
• As always, I find it helpful to visit the FDA website for food storage guidelines

Make Ahead Directions

• You can make this jiffy corn pudding recipe up to 3 days ahead and then reheat it.
• Bake the casserole and let it come to room temperature before covering and refrigerating it.
• To reheat, remove the baking dish from the refrigerator and let come to room temperature. Microwave or reheat in the oven.

Ingredients for cornmeal pudding

• canned corn kernels
• canned creamed corn
• sour cream
• butter
• shredded cheddar cheese
• corn muffin mix

What to serve with corn spoonbread

• Cucumber Tomato Salad
• Homemade Salsa
• Cauliflower Rice Salad

Easy Corn Recipes

• Mexican Corn Salad
• Corn on the Cob
• Southern Creamed Corn Recipe from Restless Chipotle

I make commissions for purchases made through links in this post.

Print

4.86 from 14 votes

Cornbread Pudding

Cornbread Pudding comes together in just minutes with basic kitchen ingredients. Made with the convenience of a jiffy corn muffin mix and two types of canned corn, every spoonful of this cornbread casserole will delight your tastebuds.

Course Side Dish

Cuisine Southern

Keyword corn casserole, corn pudding, cornbread pudding, easy casserole, easy recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 226kcal

Author Gwynn Galvin

As an Amazon Associate I earn from qualifying purchases.

Ingredients

• 1 can (15 ounces) corn kernels , drained
• 1 can (15 ounces) creamed corn
• 1 cup sour cream
• 1/4 cup melted butter
• 1 cup (4 ounces) shredded cheddar cheese
• 1 box (8.5 oz.) corn muffin mix

I earn a commission from Instacart from qualifying purchases.

Instructions

• Preheat oven to 350F. Spray an 8-cup baking dish with cooking spray.
• In a medium bowl combine corn kernels and creamed corn.
• Stir in sour cream and melted butter.
• Add corn muffin mix and shredded cheese and stir until blended.
• Transfer mixture to the prepared baking dish and bake for 45 minutes or until golden around the edges. The center should have just a little bit of jiggle to it.
• Let stand 10 minutes before serving.

Notes

YIELD: 8 SERVINGS

Swirls of Flavor Recipe Tips

• Combining the wet ingredients first and then adding in the dry ingredients makes it easier to stir this batter together
• Your corn casserole will be done when it is golden around the edges, the edges pull away slightly from the baking dish and the center of the casserole has a little bit of jiggle to it
• Sprinkle with chopped cilantro and scallions after baking
• Top with fresh jalapeno slices before or after baking
• Serve with your favorite hot sauce

Substitutions

• Substitute Greek yogurt for the sour cream
• Substitute shredded MontereyJack cheese for the shredded cheddar cheese
• Substitute shredded mozzarella cheese for the shredded cheddar cheese

Variations

• Stir in minced fresh jalapenos for added heat
• Stir in canned pickled jalapenos
• Stir in chopped green chiles
• Add taco seasoning and use shredded taco cheese
• Add chile powder and cumin for a Mexican corn casserole

Storage

• Let your cornbread pudding come to room temperature, then you can cover and refrigerate.
• Your baked casserole will keep in the refrigerator for 4-5 days.

Make Ahead Directions

• You can make this jiffy corn pudding recipe up to 3 days ahead and then reheat it.
• Bake the casserole and let it come to room temperature before covering and refrigerating it.
• To reheat, remove the baking dish from the refrigerator and let come to room temperature. Microwave or reheat in the oven.

Nutrition

Calories: 226kcal | Carbohydrates: 1g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 1mg