This Easy Southern Cornbread Pudding recipe is a creamy, buttery, and irresistibly rich side dish made with Jiffy Corn Muffin Mix, cream-style corn, and sour cream, no eggs needed! A beloved Southern staple that's perfect for Thanksgiving, Christmas, or any potluck where comfort food rules the table.
A quick look at the recipe
- Ready in: 1 hour, 5 minutes
- Ingredients: only 5
- Serves: 8
- Difficulty: Easy → "It’s a dump and bake recipe"
- Perfect for: Holiday dinners, potlucks, Sunday suppers
Jump to:
- A quick look at the recipe
- Why you'll love this recipe
- Ingredient notes and easy substitutions
- Recipe variations and twists
- How to make Southern cornbread pudding (step-by-step)
- Serving ideas
- Recipe FAQs:
- Tips for perfect results every time
- More corn and cornbread favorites
- From my Southern kitchen to yours
- Recipe:
Why you'll love this recipe
- It's made with five simple pantry staples you probably already have on hand.
- No eggs-so it's easy for cooks with limited ingredients or egg allergies.
- The texture is irresistibly creamy inside with a golden, buttery crust on top.
- It pairs beautifully with everything from Thanksgiving smoked turkey and Christmas ham to a seafood extravaganza with fried fish.
- It's a true crowd-pleaser that feels nostalgic, cozy, and 100% Southern.
"Down South, if there's cornbread on the table, you can bet there'll be smiles all around." G&P Wisdom
Ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The exact measurements are waiting down in the recipe card.
- Jiffy Corn Muffin Mix: A pantry classic that makes this recipe and my recipe for Broccoli Cheddar Cheese Cornbread Muffins foolproof. You can swap with Krusteaz or Martha White if needed.
- Cream-style corn: Adds moisture and a natural sweetness that defines true corn pudding. Don't drain it!
- Whole-kernel corn: Drain it first; it adds texture and little pops of corn throughout.
- Sour cream: Keeps the pudding rich and creamy. You can substitute Greek yogurt or thinned cream cheese if needed, but it won’t be as rich.
- Butter: Melted butter coats the dish and adds that signature Southern richness.
Recipe variations and twists
- Cheesy Cornbread Pudding: Stir in 1 cup shredded cheddar or Monterey Jack before baking.
- Bacon Jalapeño Version: Add ½ cup crumbled bacon and ¼ cup chopped jalapeños or green chilies.
- Mini Muffin Style: Spoon the batter into a greased muffin tin and bake for 25-30 minutes for individual servings.
- For an extra savory twist, add a pinch of onion powder or smoked paprika; it balances the sweetness perfectly.
How to make Southern cornbread pudding (step-by-step)
- Preheat the oven to 350° F.
- Melt the butter in the casserole dish, baking dish, or cast-iron skillet you will be using, and swirl it around so it coats the bottom and sides of the dish. Set aside.
- Add the cream-style corn, drained whole-kernel corn, Jiffy mix, and sour cream to a large bowl.
- Stir to combine
- Add to dish: Pour into the buttered dish and gently stir to combine with the melted butter. Smooth the top.
- Bake uncovered for about 1 hour, or until golden brown with crisp edges and a firm center.
- Remove the dish from the oven, let it stand for five to ten minutes, and serve warm.
Serving ideas
This creamy cornbread pudding fits right in at any meal:
- Holiday mains: Dry-Brined Fried Turkey, Double-Smoked Ham, or Cast Iron Roast Chicken
- Everyday comfort: Oven Baked Baby Back Ribs, Slow Cooker Pulled Pork, or Southern Fried Chicken
- Vegetable sides: Southern Green Bean Casserole, Candied Sweet Potatoes with Pecans, or Broccoli Cheese Casserole
Recipe FAQs:
It's a cross between cornbread, creamed corn, and traditional dressing, a creamy, custardy casserole that's slightly sweet and deeply comforting.
Yes, although this recipe is best when made and served on the same day. To make it ahead, bake it up to 24 hours in advance, then cool completely before covering and refrigerating. Reheat at 325°F for 20 minutes before serving.
This recipe can be made in a crockpot or slow cooker, but you will not get the crispy sides or edges. It will need to cook for 2 to 3 hours on high or 4 hours on low.
Leftover cornbread pudding can be stored covered in the refrigerator for up to four days.
It can be reheated in a 325° F degree oven for about 20 minutes or until it’s warmed through. Individual servings can be reheated in the microwave for about 30 seconds.
Absolutely, use a 9×13" baking dish and increase baking time by 10-15 minutes.
Yes. Freeze leftovers in an airtight container for up to 2 months. Thaw overnight and reheat in a 325°F oven.
Tips for perfect results every time
- Drain only the whole-kernel corn, never the creamed corn.
- Mix gently; overmixing makes the pudding dense.
- Bake on the middle rack for even browning.
- Use a deep dish; the pudding rises about an inch while baking.
- Let it rest before cutting to help the creamy texture set.
- This recipe can be prepared in an 8″ x 11″, 9″ x 9″, or 9.5″ x 6.5″ oval casserole dish that is 2.5″ deep, as shown in the pictures, or a similar-sized dish. Alternatively, a 10″ cast-iron skillet can also be used.
"Patience is the secret ingredient; give it a few minutes to rest, and it'll reward you with that perfect spoonful." G&P Wisdom
More corn and cornbread favorites
If creamy, buttery comfort food is your love language, these corn and cornbread recipes are right up your alley.
Whether it's a Sunday supper, a neighborhood potluck, or your holiday table, these recipes are proof that a little Southern comfort (and a lot of corn) goes a long way.
From my Southern kitchen to yours
Southern comfort food is always better when it's shared. Please give it a star rating, and let me know in the comments how you served it, or pass this recipe along to a friend who needs a little taste of home.
Thank you so much for visiting Grits and Pinecones! I hope you come back soon!
Recipe:
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Easy Southern Cornbread Pudding Recipe
Equipment
- 8" x 11", 9" x 9", or 9.5" x 6.5" oval casserole dish that is 2.5" deep, as shown in these pictures, or a similar casserole dish. You can also use a 10" cast iron skillet.
Ingredients
- 1 can whole kernel corn, drained, 15.25 ounces
- 1 can creamed corn, 14.25 ounces
- 1 package Jiffy Corn Muffin Mix, 8.5 ounces
- 1 cup sour cream
- 8 tablespoons butter, melted, either salted or unsalted
Instructions
- Preheat oven to 350 °F.
- Melt the butter in the casserole dish, baking dish, or cast iron skillet you will be using and swirl it around so it coats the bottom and sides of the dish. Set aside
- Add the can of cream-style corn and drained whole-kernel corn to a large bowl. Add the corn muffin mix and sour cream and combine.
- Pour the corn mixture into the casserole dish, and mix in with the butter. Smooth out the top.
- Bake for one hour or until the top is golden brown and the pudding sides are brown and crispy and start pulling away from the sides of the dish.
- Remove the dish from the oven, let it stand for five to ten minutes, and serve warm.
Notes
- Drain only the whole-kernel corn, never the creamed corn.
- Mix gently; overmixing makes the pudding dense.
- Bake on the middle rack for even browning.
- Use a deep dish; the pudding rises about an inch while baking.
- Let it rest before cutting to help the creamy texture set.
Nutrition
Special thanks to my friend Sylvia Fuller, who shared her delicious recipe with me so I could share it with you!
About Grits and Pinecones
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Patsy Rose
I’ve made this recipe for years 😋 a few times I tried different recipes for it but I always come back to this one! My family prefers this one!
it’s easy and delicious!
Sharon Rigsby
Excellent! I am so happy you and your family like it!
All the best,
Sharon
Gail McKelvey
Would this be possible without creamed corn? Maybe increase the cream cheese or add sour cream? I just don’t like the taste of canned cream corn. Looks like something I would like. I have never made a corn casserole and want one without sugar. That just grosses me out. Thank you!!
Sharon Rigsby
Hi Gail, I have never made this dish without the corn, so I can’t really say how it would turn out without it. I can tell you I am not a fan of canned cream corn either, and I love this dish. I hope you decide to try it. If not, I would try to find a recipe that doesn’t use corn as an ingredient.
All the best,
Sharon
Suebee
I used to make this many years ago and we loved it. I had forgotten about it and lost the recipe over time, life changes, several moves, etc. etc. . Don’t know what made me remember it but so glad to find your recipe. Have made it a couple of times and everyone (old and new family alike) still loves it. This stuff is addictive! Thank you.
P.S. I don’t care for creamed corn either….
I used to make good use on a budget of all the different Jiffy mixes they used to have. This is about the only one I can find now.
Susan Barnes
This couldn’t be any more simple and was absolutely delicious. I’d be happy to serve this to company any time.
Gritsandpinecones
Thanks so much, Susan! So glad you enjoyed it! Sometimes simple is best!