When I was growing up, there was always some kind of corn dish on the table. My Big Daddy had a farm full of it, so we made everything from Southern fried corn to classic corn pudding. But sometimes, we’d bake up this cornbread pudding instead. It’s got that same cornbread flavor, just creamier and less bready. The secret? Jiffy, creamed corn, and whole kernels all mixed together. SO good for holiday dinners (and any regular dinner). Get into it boos.
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How to Make Cornbread Pudding
These step-by-step photos show how to make cornbread pudding, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Cornbread Pudding Recipe
1. Cook the bacon until crisp and crumble
Transfer to a paper-towel-lined plate to drain.
2. Sauté onions and roasted red peppers
Cook until the vegetables are softened and translucent.
3. Mix the ingredients for the cornbread
Combine cornbread mix, cream corn, and corn until smooth.
4. Combine everything to make the cornbread pudding batter
Stir in the butter, sour cream, eggs, cheddar, black pepper, and chives, then fold in the cooked bacon mixture.
5. Pour the batter into the baking dish
Spread evenly and smooth the top.
6. Bake the cornbread pudding
Bake until golden, set, and slightly jiggly in the center. Cool briefly before serving.
PRO TIP: If you’re like your girl and love keeping things simple, mix everything right in your baking dish. Just grab a spatula and scrape down the bottom and sides so nothing gets left behind!
Full Cornbread Pudding Recipe
Cornbread Pudding Recipe
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Equipment
- Medium Skillet
- 3 Quart Baking Dish
Ingredients
- 3 strips thick-sliced bacon cut into ½-inch pieces
- ½ cup diced yellow onion
- ½ cup diced roasted red peppers
- 1 8.5- ounce box cornbread mix like Jiffy
- 1 14.75- ounce can cream corn
- 1 15- ounce can corn drained
- 6 tablespoons salted butter melted
- 1 cup sour cream
- 2 large eggs beaten
- 1 cup shredded sharp cheddar
- ¼ teaspoon coarse ground black pepper
- 2 tablespoons minced chives
Instructions
- In a medium nonstick skillet over medium heat, add bacon and cook until browned and the fat is rendered. Remove the bacon and place on a paper towel-lined plate.
- Add the onion and roasted red pepper to the oil and cook for 3 minutes until the onions are softened and translucent. Set aside to cool slightly.
- Preheat the oven to 350° and place the rack in the middle position. Prepare a 3-quart baking dish by spraying the bottom and sides with nonstick spray.
- In a large bowl add cornbread mix, cream corn, corn and stir together, making sure there are no dry bits.
- Stir in the melted butter, sour cream, eggs, cheddar, black pepper and 1 tablespoon chives.
- Fold in the cooked bacon, onion, and roasted red pepper until evenly distributed throughout the mixture.
- Pour the batter into the prepared pan and smooth the top. Place in the oven and bake until the top is set, the center is just barely jiggly to the touch, and the edges are lightly browned and starting to pull away from the sides of the pan, about 55 minutes.
- Remove from the oven, garnish with the remaining chives, and let cool for 5 minutes. Then serve and enjoy!
Notes
How to Store
- Fridge: Store leftover pudding in an airtight container for up to 4 days. Let it cool completely before refrigerating so it doesn’t get soggy on top.
- Freezer: Wrap portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual servings in the microwave for about 30 seconds or pop the whole dish in a 350°F oven for 15-20 minutes, until heated through. If it starts to brown too quickly, cover with foil.
Nutrition
Recipe Tips
- Grease that pan good, y’all. Corn pudding loooves to stick, so give it a nice coat of nonstick spray or even a swipe of butter.
- Drain and rinse your canned corn. You don’t want any extra liquid watering down your mix.
- Let the batter rest for a few minutes before baking. About 5 to 8 minutes is perfect for the mix to hydrate. That’s how my mama made the best cornbread pudding ever!
- Keep an eye on those edges. They should be golden and slightly crisp, but if they start browning too fast, cover them with a bit of foil.
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Serving Suggestions
- Southern Sunday Dinner: Serve up some fried chicken, collard greens, and mac and cheese with your corn pudding.
- Family Cookout: Pair it with BBQ baby back ribs, baked beans, and potato salad.
- Comfort Meal: Go all in with smothered pork chops, mashed potatoes, and green beans with bacon.
- Holiday Spread: Make a pan of honey-glazed ham, roasted turkey, and buttery yeast rolls to go alongside your Southern corn pudding. Or garlic herb prime rib! That one never fails, y’all.
Recipe Help
You probably didn’t drain the canned corn well or grabbed two cans of cream corn by mistake. It can also happen if it’s underbaked.
That usually means you overmixed the batter or baked it too long. It can also happen if your oven runs hot. There’s a lot of moisture in this recipe boos, so keep an eye on it near the end.
Y’all can serve it either way, but I like it warm right out of the oven. The texture is creamier and the flavor really comes through.
Fo sho boos! Grease your slow cooker, pour in the batter, and cook on low for 3 to 3 ½ hours, until the center is set.
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