Cornbread Pudding
Well Hello, Cornbread Pudding Lovers!
I have to admit, the first time I tried making cornbread pudding, I’d never even tasted it before. I just wanted something sort of sweet, a bit savory, and a total crowd-pleaser for Sunday dinner (which is when my family comes over and devours anything not nailed down). I messed it up the first try—got distracted mid-recipe and left out the eggs! But listen, when I finally got it together, this dish became the one everyone requests. It’s kind of like the warm hug of side dishes. And I swear, even my brother-in-law, who’s suspicious of “mushy” foods, goes for seconds (sometimes thirds, no joke).
Why You’ll Love This (Besides the Whole Comfort Food Vibe)
I make this when it’s rainy or when I’ve only got a little time before everyone descends on my kitchen, hungry as wolves. My family goes nuts for this because it’s creamy, buttery, and honestly—nobody can ever tell whether it’s meant for breakfast or dessert, so it works for both. (And on busy days, I just call it brunch and call it a win.)
Oh, one mild annoyance: it used to stick to the dish like crazy, but actually, I find it works better if you use more butter. Happy accidents, right?
The Ingredients (With Honest Swaps!)
- 1 box (8.5 oz) Jiffy cornbread mix (Granny always made hers from scratch, but honestly, Jiffy works and I’m not above it)
- 1 can (15 oz) whole kernel corn, drained (you can use fresh if you’ve got it, but who does in February?)
- 1 can (15 oz) creamed corn (I once tried all fresh corn and, eh… it was fine but not the same)
- 1 cup sour cream (full fat, but I’ve used Greek yogurt when that was all I had—works in a pinch!)
- 1/2 cup (1 stick) unsalted butter, melted (Salted works too, just cut the added salt down a smidge)
- 2 large eggs (don’t skip em—I did once and result was…weird)
- 1/4 cup sugar (give or take; sometimes I forget and nobody even notices)
- 1/2 teaspoon salt (unless your butter’s already salted, then just “a pinch” will do)
How to Make This Cornbread Pudding
- Preheat your oven to 350°F (or thereabouts; my oven’s temperamental). Grease an 8×8 or 9×9 baking dish. I just use butter. Liberally.
- Mix together the cornbread mix, both kinds of corn, sour cream, melted butter, eggs, sugar, and salt in a big bowl. Just dump everything in—there’s really no science to it. I usually give it a quick stir with a wooden spoon. (This is where I sneak a taste. I know, raw eggs, but live a little.)
- Pour the batter into your greased dish. It’ll look thick-ish and kind of lumpy; don’t stress. That’s right.
- Bake for about 45-50 minutes until the top is golden and the center doesn’t jiggle if you give it a slight shake. If you’re me, resist opening the oven door every 10 minutes. It’ll set up as it cools, I promise.
- Let it cool for at least 10-15 minutes. (Or as long as you can keep your mitts off it.) Cut into squares and serve warm.
My Notes (Fumbles and Fixes)
- Once I overbaked it until the edges were crispy. Unexpected, but folks still devoured it.
- You can double it for a 9×13 pan, but watch the bake time. Sometimes it takes a bit longer in the middle—poke it and see.
- Oddly enough, I think it tastes even better the next day. Something about the flavors hanging out overnight in the fridge.
Variations I’ve Tried (and a Few I Won’t Again)
- Jalapeño: Once tossed in a handful of chopped pickled jalapeños. Spicy and excellent with chili.
- Cheesy: Sometimes, I stir in a big handful of shredded cheddar—makes it super gooey.
- Bacon: Last Thanksgiving, I crumbled cooked bacon on top. Kids loved it, but honestly, I prefer plain so the corn stands out.
- Sugar-Free: Once tried baking with a sugar substitute because a friend was watching carbs…didn’t quite set right, so maybe just skip sugar if you must.
What If I Don’t Have Fancy Equipment?
All you really need is a mixing bowl and a baking dish. No stand-mixer nonsense. Heck, I once made this at a friend’s house using a salad bowl and a borrowed spatula. In a pinch, you could probably bake it in an oven-safe skillet—might be even better that way!
How Long Does It Keep? (Rarely a Problem Here!)
Technically, you can keep leftovers in the fridge for up to 4 days, covered (once, I forgot for a week and…regretted it). But honestly, in my house it never lasts more than a day. Reheat a slice in the microwave—20 seconds, good as new.
How I Like to Serve It (Just Me Talking Here)
I love it warm with a drizzle of honey—or hot sauce. Some folks in my family insist it pairs best with a big bowl of chili or BBQ pulled pork. And if you eat it for breakfast, try it cold, with a thick pat of butter. Sunday mornings suddenly make sense.
Pro Tips (From My Not-So-Professional Kitchen)
- I once tried to rush the cooling—big mistake. It fell apart, so just let it sit.
- If you only have salted butter, skip the salt—it gets overwhelming otherwise. Did that once. Not recommended.
- Oven times aren’t gospel. Sometimes mine finishes faster; sometimes it dawdles. Just trust your eyes.
FAQ—Because People Really Do Ask Me These!
- Can I make this ahead? Heck yes—actually, I think it tastes better the next day. Just reheat, or eat cold.
- Is this a dessert or a side? Honestly, both. In our house, it just goes on the table and disappears.
- Can you freeze it? You *can*, but the texture gets a little odd. If you freeze, make sure it cools first and wrap it tight, but fresh-ish is best.
- Could you use muffin tins instead? Sure thing—just reduce the bake time, probably around 20-25 minutes. Keep an eye on ’em.
- I only have cream cheese, no sour cream, will it work? I’ve never tried, but maybe! Thin it out a bit. Let me know if you do.
- What if I want it sweeter? Add another tablespoon of sugar, or drizzle with honey after. Make it your own, that’s half the fun.
- Why is mine soggy in the middle? Happens! Probably just needed a bit more bake time; cover the edges with foil if they’re brown and keep going a bit longer.
- Oh, and one last story (promise): once my neighbor borrowed sugar halfway through making this. They brought me a slice later—delicious, but missing salt. Don’t skip the salt, even if you’re in a pinch, I learned.
So there you go. My favorite, slightly-imperfect, always-loved cornbread pudding. If you ever want to chat more about old family recipes, or just what disasters you’ve had in the kitchen lately, I’m all ears. And hungry!
Ingredients
- 1 box (8.5 oz) Jiffy cornbread mix (Granny always made hers from scratch, but honestly, Jiffy works and I’m not above it)
- 1 can (15 oz) whole kernel corn, drained (you can use fresh if you’ve got it, but who does in February?)
- 1 can (15 oz) creamed corn (I once tried all fresh corn and, eh… it was fine but not the same)
- 1 cup sour cream (full fat, but I’ve used Greek yogurt when that was all I had—works in a pinch!)
- 1/2 cup (1 stick) unsalted butter, melted (Salted works too, just cut the added salt down a smidge)
- 2 large eggs (don’t skip em—I did once and result was…weird)
- 1/4 cup sugar (give or take; sometimes I forget and nobody even notices)
- 1/2 teaspoon salt (unless your butter’s already salted, then just “a pinch” will do)
Instructions
-
1Preheat your oven to 350°F (or thereabouts; my oven’s temperamental). Grease an 8×8 or 9×9 baking dish. I just use butter. Liberally.
-
2Mix together the cornbread mix, both kinds of corn, sour cream, melted butter, eggs, sugar, and salt in a big bowl. Just dump everything in—there’s really no science to it. I usually give it a quick stir with a wooden spoon. (This is where I sneak a taste. I know, raw eggs, but live a little.)
-
3Pour the batter into your greased dish. It’ll look thick-ish and kind of lumpy; don’t stress. That’s right.
-
4Bake for about 45-50 minutes until the top is golden and the center doesn’t jiggle if you give it a slight shake. If you’re me, resist opening the oven door every 10 minutes. It’ll set up as it cools, I promise.
-
5Let it cool for at least 10-15 minutes. (Or as long as you can keep your mitts off it.) Cut into squares and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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