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serving of cornbread pudding on white plate with fork and blue napkin
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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.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: Southern
Keyword: corn casserole, corn pudding, cornbread pudding, easy casserole, easy recipe
Servings: 8
Calories: 226kcal
Author: Gwynn Galvin



  • 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.


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
  • 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.
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.


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