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.
Trust me when I say, you won’t be able to stop eating this creamy cornbread casserole. I know from personal experience!
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Cornbread Pudding
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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How to make corn casserole
Scroll down for the full recipe instructions and ingredient amounts in the printable 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 the 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 Monterey Jack 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
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
Easy Corn Recipes
- Mexican Corn Salad
- Corn on the Cob
- Southern Creamed Corn Recipe from Restless Chipotle
Cornbread Pudding Recipe
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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
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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
- 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
- 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
- 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
- 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.
- 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.
What a delicious and comforting side dish. So versatile too.
Best casserole ever we have this every Thanksgiving on our table everyone should it a great recipe
Oh yum! I love how this cornbread pudding has such minimal prep and just a handful of ingredients. That texture looks amazing.
Fantastic cornbread pudding! One of those recipes that are worth keeping handy - yum!
This recipe was so easy to make and disappeared in no time. I'm pinning this for later, I think it would be perfect for a BBQ in the summer!
This looks so delicious and cream, full of flavour!
Hi there! This looks like such a comforting casserole and I LOVE corn. I want to try all the variations! I don't think I've ever seen corn muffin mix here in Canada. Do you know what is in it?
Love the sound of this tasty casserole. A great side for brunch or dinner. Make it ahead of time and reheat it when needed. Perfect.
This cornbread pudding may be my new favorite side dish! I love cornbread so this was just what I was craving. Definitely making this again this week, thank you!
We made this cornbread pudding last night and everyone really enjoyed it! Super creamy and easy to make.
So happy to hear that you enjoyed this recipe! Thanks for stopping by and letting me know! Happy Cooking!
It's such a creamy and delicious casserole for sure!
Comfort food at its finest!
Cornbread Pudding is one of my favorite holiday dishes that I make every year. This year I am going to make your version for Easter. It looks wonderful!
I'm so happy to hear this. Happy Cooking and Happy Easter!
Made this for my fam when they were in town for a few days. They all raved about it, so I passed out the recipe!
Wow, that sounds delicious! I'm a huge fan of cornbread so if this is anything like cornbread, in terms of taste, I'm in. Making this recipe for sure. Thanks!
How long do you bake a double batch?
Hi Kelly, If you want to double the recipe I would suggest mixing all the ingredients together and then dividing the mixture evenly between two 8-cup baking dishes. You can then bake them side by side in the oven for the time instructed in the recipe. Hope that helps! Happy cooking, GG
Oh yes pudding! I love eating pudding coz it feels like it’s melting in my mouth, love this recipe!
I love how easy and delicious this recipe is. I made this and everyone loves it!
So happy that you enjoyed this recipe! Happy cooking!
Cornbread pudding is always a yummy side dish!