This classic southern cornbread pudding, also referred to as corn pudding or spoon bread, is perfect easy to make side dish for any gathering!
How to explain this cornbread pudding? In the words of my British husband said when he recently tried it for the first time, "It's like cornbread, but less 'bready'."
This cornbread pudding has a unique texture that's kind of a mix between a classic cornbread and a bread pudding soufflé. It's packed full of classic comfort flavors and is fabulous and crazy easy side to bring to a BBQ, Thanksgiving, Christmas or any other gathering.
What is cornbread pudding?
Cornbread pudding is a classic southern dish that usually combines pre-made cornbread mix (traditionally Jiffy), canned corn, cheese and butter. Also, referred to as corn pudding or spoon bread, the texture is similar to a soufflé, but as most southerners would tell you, a lot less fancy.
You definitely need a fork or spoon to enjoy this dish to it's fullest!
Other side dish recipes for you to enjoy!
- Mixing Bowl
- Measuring cups and spoons: I love this Oxo measuring cups and spoons set available on Amazon.
- 9x12 casserole dish: I love this Le Creuset Casserole Dish and use it all the time!
- Cornbread Mix: Most traditional recipes use Jiffy. I like using the Whole Foods 365 brand or Krusteaz. Bob's Red Mill has a great gluten free option as well!
- Canned corn
- Canned creamed corn
- Sour Cream
- Cheddar Cheese
- Jar of roasted red peppers or can of Green chiles: I love adding peppers to this recipe! I prefer using green chiles but when I make it for my kids or friends who like things on the milder side I dice up roasted red peppers. Really elevates the flavor. Pimentos would also work.
Time needed: 55 minutes.
How to make cornbread pudding.
- Preheat the oven & prep the casserole dish.
- Mix up the ingredients.
- Bake the cornbread pudding.
- Take out of the oven, let rest and serve!
Frequently Asked Questions
Yes! Just be sure to check the cornbread mix and canned corn labels and buy gluten free options. Bob's Red Mill has a great gluten free option.
Yes. Bake the pudding and then store in the fridge overnight. To warm up simply heat in the oven at 350 for around 15 minutes.
You do not want to mix and store unbaked however as it will affect the rise.
Yes, you actually can!
Simply mix up the ingredients and cook in the slow cooker on high for 2-3 hours or low for 4 hours. Juts be sure to check on it frequently as crock pot temperatures vary.
You sure can! I love using a 4 oz can of hatch green chiles or freshly chopped jalapeno is also great!
Yes! My kids love this recipe!
This is a fantastic side dish to serve on Thanksgiving or Christmas, or at a 4th of July BBQ.
I also love eating it for breakfast or brunch!
More holiday recipes you might enjoy:
Made this Recipe? Let me know what you think in the comments!
- mixing bowl
- Measuring cups and spoons
- Casserole Dish
- 8.5 oz box of cornbread mix about 1 ⅓ c.
- ½ cup butter, melted
- 3 eggs
- 1 15.25 oz can of corn
- 1 14.75 oz can of creamed corn
- 1 cup cheddar cheese, shredded
- ½ cup sour cream I recommend full fat
- ½ cup chopped roasted red peppers can substitute 4 oz can green chiles or pimento peppers
- pinch of salt & pepper
- Preheat the oven to 350 degrees F. Prepare casserole dish with a little cooking spray or olive oil.
- Combine all ingredients in a large mixing bowl and stir until well combined. Do not over mix.
- Bake at 350 degrees F for approximately 50 minutes until tooth pick comes out clean.
- Remove from the oven and allow to rest around 10 minutes before serving. Enjoy!