Cornbread Pudding Recipe

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Cornbread pudding, also known as corn pudding, is made with box cornbread mix, creamed corn, canned corn, and a roasted red pepper and onion mix.

Prep Time15

Cook Time55

Cool Time5

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 482kcal

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!

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.