Cornbread Pudding Recipe: Cornbread pudding is a moist, casserole-style dish made primarily with cornbread and a custard-like mixture of eggs, milk, and other dairy products. Imagine the fluffiness of cornbread paired with the richness of pudding—that’s what makes this recipe stand out. It’s a staple in Southern kitchens and often appears on the table during holidays like Thanksgiving or family reunions.
Unlike your typical dry cornbread, cornbread pudding is soft, tender, and melts in your mouth. Some like it sweet, almost like dessert, while others prefer it savory with bits of corn, onions, or even bacon mixed in. This versatility is part of its charm—it adapts to your taste and whatever you have in the pantry.
Historically, it’s believed to have evolved from various corn-based dishes made by Native Americans and adapted by early settlers in the Southern U.S. With its humble origins, cornbread pudding is a celebration of comfort food at its finest. Today, it continues to win hearts for its ease of preparation and irresistible flavor.
Ingredients You’ll Need
Before you get to the baking, it’s crucial to gather all the right ingredients. While cornbread pudding can be customized, the basic recipe requires just a few kitchen staples. Let’s break them down.
Main Ingredients
- Cornbread: You can use leftover cornbread or make a quick batch using a mix. If you’re going for homemade, day-old cornbread works best—it holds up better in the pudding without becoming too mushy.
- Whole Kernel Corn (1 cup): Adds texture and a natural sweetness to the dish.
- Creamed Corn (1 can): This gives the pudding its signature creamy consistency.
- Sour Cream (1 cup): Adds tanginess and richness. You can also use Greek yogurt as a substitute.
- Butter (1/2 cup, melted): For flavor and moisture.
- Eggs (2 large): Essential for binding the ingredients and setting the pudding.
- Milk (1/4 cup): To loosen the mixture slightly for better baking consistency.
Optional Add-ins
Want to jazz up your cornbread pudding? Here are a few tasty additions:
- Shredded cheddar cheese: For a gooey, savory kick.
- Cooked bacon or sausage: Adds a smoky, meaty depth.
- Chopped jalapeños or green chilies: For those who like a bit of heat.
- Green onions or sautéed onions: Introduce an umami flavor that balances the sweetness.
- Honey or sugar: If you prefer a sweeter version, a tablespoon or two will do the trick.
Ingredient Substitutes
You can tweak the recipe based on dietary needs or what’s available:
- Dairy-free? Use plant-based sour cream and milk.
- Gluten-free? Opt for a gluten-free cornbread mix.
- Vegan? Use egg replacements like flax eggs and dairy-free alternatives.
Equipment Required
You don’t need fancy gadgets to make cornbread pudding. It’s a rustic dish at heart, so your basic kitchen setup will work just fine. Here’s what you need:
- Mixing Bowls: One for wet ingredients, one for dry.
- Whisk or Spoon: For mixing things thoroughly.
- Baking Dish (9×13 inch): Glass or ceramic dishes work best for even baking.
- Oven: Preheated to 350°F (175°C).
- Measuring Cups and Spoons: Accuracy is key to the perfect texture.
- Rubber Spatula: Great for scraping out every bit of your mixture into the dish.
Pro Tip: Greasing your baking dish well or using parchment paper will prevent sticking and make cleanup a breeze.
Prepping Before Cooking
Getting everything ready before you start mixing is half the battle. This part may seem basic, but proper prep is crucial for a smooth cooking process and the best end result.
Measuring and Mixing Tips
When it comes to baking, precision matters. Use dry measuring cups for cornbread mix and corn, and liquid measuring cups for milk and sour cream. Always level off your ingredients using a straight edge (like the back of a knife).
Crack your eggs into a separate bowl before adding them to the mix—this way, you avoid any unwanted shell pieces or bad eggs ruining the batch. Melt the butter just before mixing so it blends smoothly without clumping.
Preheating the Oven Right
Preheat your oven to 350°F (175°C) about 10-15 minutes before you plan to bake. An oven thermometer is a good investment if your oven tends to run hot or cold. Starting with the right temperature ensures the pudding sets evenly and develops that beautiful golden-brown top.
Preparing the Baking Dish
Butter your baking dish generously or spray it with a non-stick cooking spray. If you’re going for easier cleanup, line it with parchment paper. Make sure the paper hangs over the edges a bit—this acts like a sling to lift the pudding out once it’s cooled slightly.
Step-by-Step Cooking Instructions
Making cornbread pudding is as easy as mixing, pouring, and baking. But to ensure you end up with a dish that’s perfectly moist and bursting with flavor, it’s crucial to follow each step carefully. Here’s how to get it right every single time.
Step 1: Mix the Wet Ingredients
Start by gathering all your wet ingredients: sour cream, eggs, milk, and melted butter. In a large mixing bowl, crack in the eggs and whisk until frothy. This aerates the mixture and helps give your pudding a light, fluffy texture once baked.
Next, add the sour cream and milk. Whisk until well combined. Then slowly drizzle in the melted butter while continuing to whisk. Adding the butter too quickly can cause it to clump, especially if the other ingredients are cold. Your goal is a smooth, creamy liquid base that smells rich and inviting.
If you’re using creamed corn, now is the time to add it. Stir gently to combine. The creamed corn will help give the pudding its signature custard-like consistency and naturally sweet flavor. Make sure all these ingredients are well incorporated before moving on—this step sets the stage for the texture of the entire dish.
Step 2: Add Dry Ingredients to the Mix
Now it’s time to add the dry components. If you’re using store-bought cornbread mix, go ahead and dump it into the wet mixture. If you’re working with leftover homemade cornbread, crumble it into small chunks with your hands and fold it in gently.
Next, stir in the whole kernel corn for added texture. This part is totally customizable. Want a bit more crunch? Add another half cup. Want it sweeter? Add a spoonful of sugar or a drizzle of honey. You can also throw in cheese, green onions, or even diced jalapeños at this stage.
Use a spatula or wooden spoon to combine everything. You want it well mixed but not overworked. Overmixing can break down the cornbread too much and turn the final product mushy. Aim for a thick but pourable consistency—something like a chunky cake batter.
Step 3: Combine and Pour into Dish
Once everything is well mixed, it’s time to pour the batter into your prepared baking dish. Use a spatula to get every last bit from the bowl. Smooth out the top with the back of the spatula so it bakes evenly.
If you’ve added cheese or bacon, you might want to sprinkle a bit on top before baking. This gives the pudding a golden, bubbly crust that’s visually appealing and extra tasty.
Now take a moment to gently tap the baking dish on the counter. This releases any air bubbles trapped inside and ensures the mixture settles evenly in the dish. A smooth surface means even cooking—and a prettier presentation, too.
Step 4: Bake to Golden Perfection
Slide your dish into the preheated oven and bake at 350°F (175°C) for about 45-55 minutes. The exact time can vary based on your oven and the thickness of your batter, so start checking around the 40-minute mark.
How do you know it’s done? The top should be golden brown, and the edges will start to pull away from the sides of the dish. Insert a toothpick or knife in the center—it should come out clean or with just a few moist crumbs clinging to it.
Let the pudding cool for at least 10-15 minutes before serving. This rest time allows the custard to set and the flavors to meld beautifully. If you’re planning to slice it, letting it cool even longer will make it easier to cut clean, firm portions.
Serve warm for the best experience. You can drizzle it with honey, top it with extra butter, or pair it with a hearty main dish like roast chicken or BBQ ribs.
Serving Suggestions and Pairings
Once your cornbread pudding is out of the oven and slightly cooled, the real fun begins—serving it up! While it’s delicious on its own, pairing it with the right dishes can elevate your entire meal. The best part? It works equally well as a savory side or a sweet main.
For a savory meal, cornbread pudding pairs beautifully with Southern classics:
- BBQ Ribs or Pulled Pork: The creamy sweetness of the pudding balances the smoky, spicy meat.
- Fried Chicken: Add a dollop of gravy on top for extra indulgence.
- Collard Greens or Green Beans: These earthy vegetables contrast nicely with the pudding’s richness.
If you’re in the mood for a sweet approach, serve it as a dessert:
- With a drizzle of honey or maple syrup.
- Topped with whipped cream or vanilla ice cream.
- Sprinkled with cinnamon and sugar for a cozy finish.
Cornbread pudding is also a great addition to holiday spreads, especially during Thanksgiving or Christmas. It sits nicely alongside turkey, stuffing, and cranberry sauce, offering a unique texture and flavor to the traditional lineup.
Looking for a breakfast idea? Heat up leftovers and top them with a fried egg and avocado. The savory-sweet combo is pure morning comfort food bliss.
No matter how you serve it, this dish is sure to win compliments at the table. Its versatility makes it perfect for casual dinners, potlucks, or special occasions.
Storage and Reheating Tips
Like most casseroles, cornbread pudding stores well and reheats beautifully, making it an ideal make-ahead dish. Whether you’ve got leftovers or want to prepare it ahead of time, here’s how to keep it tasting fresh.
Storing in the Fridge
Let the pudding cool to room temperature before storing. This prevents condensation, which can make it soggy. Cover it tightly with plastic wrap or foil, or transfer to an airtight container.
- Refrigerator Shelf Life: Up to 4-5 days.
- Tip: Label your container with the date to keep track of freshness.
Freezing for Later
Want to save some for another time? Cornbread pudding freezes well.
- Wrap the cooled pudding tightly in plastic wrap, then again in foil.
- For individual portions, slice it first and freeze each piece separately.
- Store in the freezer for up to 2 months.
To thaw, place it in the fridge overnight before reheating.
Reheating the Right Way
For the best texture, reheat in the oven:
- Oven Method: Cover with foil and bake at 325°F (160°C) for 15-20 minutes.
- Microwave Method: Cover and heat in 1-minute intervals to prevent drying out.
Add a small splash of milk before reheating if the pudding seems dry—it’ll help bring back the creaminess.
Common Mistakes to Avoid
Even a simple dish like cornbread pudding can go wrong if you’re not careful. Here are the most common pitfalls and how to avoid them:
1. Using Fresh Cornbread
Fresh cornbread is too soft and moist, which can make your pudding overly mushy. Use day-old or slightly stale cornbread—it absorbs the custard mixture better and holds its shape.
2. Skipping the Creamed Corn
Some folks think they can just double the whole corn and skip the creamed version. Don’t. Creamed corn adds essential moisture and creaminess that’s key to the dish’s texture.
3. Overbaking
This is a big one. Overbaking dries out the pudding and ruins that perfect balance of moisture. Always check it a bit early and remember it will continue to cook slightly after being removed from the oven.
4. Not Letting It Rest
Cutting into it too soon is tempting, especially with that delicious smell, but it needs at least 10-15 minutes to set. This ensures clean slices and allows the flavors to meld.
5. Going Overboard with Add-ins
Yes, jalapeños, bacon, and cheese are delicious—but too many extras can throw off the pudding’s texture. Less is more. Choose 1 or 2 additions that complement each other and the base recipe.
Avoid these missteps, and you’ll have a cornbread pudding that’s creamy, flavorful, and guaranteed to impress.
Why You’ll Love This Recipe
Still wondering if this dish is worth making? Let’s break down why this cornbread pudding is going to become one of your go-to recipes:
- Simple Ingredients: Nothing fancy—just pantry staples and everyday groceries.
- Easy Prep: Mix, pour, bake. That’s it.
- Customizable: Make it sweet or savory, spicy or mild, meaty or vegetarian.
- Crowd-Pleaser: It fits in at BBQs, holiday dinners, potlucks, and even breakfast.
- Comfort Food at Its Best: Creamy, warm, buttery—what more could you want?
If you’re into recipes that are both easy and delicious, this one should be at the top of your list. It’s the kind of dish people will ask you to bring to every family gathering. And once they taste it? You’ll be getting recipe requests nonstop.
Variations You Can Try
Cornbread pudding is wonderfully versatile, and once you’ve mastered the basic recipe, you can start experimenting with all kinds of delicious twists. Whether you prefer sweet or savory, there’s a variation for everyone.
Sweet Cornbread Pudding
If you want to lean into dessert territory, try these adjustments:
- Add 1/4 to 1/2 cup of sugar or brown sugar to the batter.
- Mix in cinnamon, nutmeg, or a pinch of clove for warm, cozy flavor.
- Fold in raisins or dried cranberries for added sweetness and texture.
- Serve with maple syrup or whipped cream on top for a decadent finish.
Cheesy Jalapeño Cornbread Pudding
For a spicy, savory twist:
- Add 1 to 1½ cups shredded sharp cheddar cheese.
- Dice and mix in fresh or pickled jalapeños (adjust the amount to your heat preference).
- Top with a layer of cheese before baking for a golden crust.
Meaty Breakfast Pudding
This version turns your cornbread pudding into a hearty breakfast casserole:
- Add cooked crumbled sausage or diced ham.
- Stir in sautéed onions and bell peppers.
- Crack an extra egg or two into the mix to make it more custardy.
These are just a few ideas. The beauty of this dish is its flexibility—you can customize it based on what you have on hand or your dietary needs.
FAQs about Cornbread Pudding Recipe
Q1: Can I make cornbread pudding ahead of time?
Yes, you can prepare it a day in advance. Assemble the dish, cover it tightly, and store it in the fridge. Bake it just before serving or reheat as directed above.
Q2: Can I make this gluten-free?
Absolutely! Just use a gluten-free cornbread mix or make your own gluten-free cornbread from scratch. The rest of the ingredients are naturally gluten-free.
Q3: How do I keep my cornbread pudding from being too runny?
Make sure to measure your liquids accurately and bake long enough to set the custard. Letting the dish rest after baking also helps it firm up.
Q4: Can I use boxed Jiffy mix for the cornbread?
Yes, Jiffy cornbread mix is a popular choice for this recipe. One box usually works perfectly, and it adds a hint of sweetness.
Q5: What’s the best way to reheat leftovers?
Reheat in a 325°F oven for 15-20 minutes or microwave individual portions for 1-2 minutes. Add a splash of milk if needed to restore moisture.
Conclusion
Cornbread pudding is the kind of recipe that brings warmth to the kitchen and comfort to the table. It’s simple yet satisfying, rich yet balanced, and incredibly easy to make. Whether you’re preparing it as a holiday side dish, a weekday meal, or a sweet ending to your dinner, it’s guaranteed to please every palate.
From its Southern roots to modern-day kitchen tables, this dish has evolved while keeping its charm. The combination of soft cornbread, creamy custard, and flavorful mix-ins creates a melt-in-your-mouth experience you’ll want to enjoy again and again.
So go ahead—gather your ingredients, preheat that oven, and treat yourself and your loved ones to a classic that never goes out of style.
