Southern Cornbread Pudding is a beloved traditional holiday and potluck side dish in the South! You would be hard-pressed to find a Thanksgiving dinner table without some version of this decadent and creamy corn casserole front and center.
Depending on where you live, you may have heard it called Spoonbread, Scalloped Corn, Jiffy Corn Pudding, or simply Corn Pudding. But no matter what you call it, if you like corn and cornbread, you will love this homemade cornbread pudding!
This easy cornbread pudding recipe, made without eggs, only has five ingredients, including a box of Jiffy Corn Muffin Mix, a can of whole kernel corn and cream-style corn, sour cream, and butter. And it’s so simple to make even a beginning cook, or your kids can easily prepare it.
When it bakes, it puffs up, the top gets golden brown and a bit crusty, and it smells heavenly while cooking. Even though the ingredients are simple pantry items you probably already have, there is nothing ordinary about this delicious and flavorful dish, and I hope you try it soon.
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Ingredient notes:
- Canned whole-kernel corn and canned cream-style corn – contribute to the sweet corn’s deliciousness in this tasty side dish.
- Jiffy Corn Muffin Mix – While there are plenty of made-from-scratch recipes for corn pudding, using this mix is a great shortcut and time saver, and it’s also economical. While you are at it, buy two boxes and try my recipe for Broccoli Cheddar Cheese Cornbread Muffins. Besides being delicious, they are a great way to add veggies to your diet.
- Butter – yes, everything really is better with butter, and this decadent, buttery cornbread pudding is a perfect example!
- Sour cream – adds moisture and a rich creaminess and tang, which pairs beautifully with the sweet corn muffin mix.
Step-by-step directions:
- 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 can of cream-style and drained whole-kernel corn to a large bowl.
- Add the corn muffin mix and sour cream.
- Combine.
- Pour the mixture into a 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.
Recipe variations:
- Add a cup of shredded easy-melting cheese, such as cheddar, Monterey jack, or even pepper jack cheese.
- Add a handful of cooked and crumbled bacon or prosciutto, and if you want to add a bit of spice, add a quarter cup of jarred chopped jalapenos or drained chopped green chilies.
- Instead of baking this casserole in one large dish, you could also make individual servings by baking it in a well-greased muffin tin.
Recipe FAQs:
Cornbread Pudding is a cross between cornbread, creamed corn, and traditional Southern cornbread dressing, with a creamier consistency similar to a souffle. It has a deep, rich corn taste with just a hint of sweetness; after just one bite, you will be smitten!
Yes, although this recipe is best when made and served on the same day. If you want to make it ahead, simply follow the recipe, and prepare and bake the cornbread pudding casserole up to 24 hours ahead of time. Then, let it cool, cover, and refrigerate.
Take it out of the refrigerator for at least an hour before reheating to allow it to come to room temperature. Bake in a 325° F oven for about 20 minutes or until it is heated through.
Cornbread pudding is a classic Thanksgiving dish and is incredible when served with traditional Thanksgiving dishes, including Southern Green Bean Casserole, Smoked Turkey, Make-Ahead Mashed Potatoes and Turkey Neck Gravy, Broccoli Cheese Casserole, Baked Cauliflower with Gruyere Cheese, Traditional Southern Dressing, and Candied Sweet Potatoes with Pecans.
It is also a great side dish to take any time to a potluck, and it makes a great Christmas side dish when paired with Baked Ham, Southern Potato Salad, and Ambrosia.
Of course, it is also excellent when served with seafood such as Southern Crispy Fried Oysters, Southern Fried Fish, Blackened Grouper, or Blackened Mahi Mahi.
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.
More recipes with corn:
If you like corn as we do, here are some more quick and easy Southern-style recipes that you might like.
Also, don’t forget about these popular blog favorites made with fresh corn: my homemade Southern-Style Creamed Corn and Southern Fried Sweet Corn, and Corn and Crab Bisque.
Sharon’s tips:
- I have tweaked this corn pudding recipe and made several small changes. If you liked the previous version and prefer to make that, reduce the butter to half a stick or four tablespoons, and bake the casserole for 40 minutes, then top it with about a cup of shredded cheddar cheese. Bake it for another 20 minutes and serve.
- This recipe can be made 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 these pictures, or a similar size dish. You can also use a 10″ cast iron skillet.
- The corn pudding will puff up and rise about an inch while baking, so be sure to choose a dish with high enough sides to accommodate this. It will deflate once it comes out of the oven. If your dish has shallow sides, you might want to place a baking sheet under it just in case to catch any overflow.
- 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 two to three hours on high or four hours on low.
Special thanks to my friend Sylvia Fuller, who shared her delicious recipe with me so I could share it with you!
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones! I hope you come back soon!
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Easy Southern Cornbread Pudding
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
Nutrition
**This recipe was originally published on January 11, 2019. It was republished on November 9, 2022, with new photos, the addition of an FAQ section, and slight tweaks to the recipe.
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!