Cornbread Pudding is soft, moist and buttery with a creamy texture and a hint of smoky heat. It's an easy side dish that goes with any meal!
Servings 8 servings
Preheat the oven to 350F degrees.
Mix the dry ingredients together in a bowl.
Add all the remaining ingredients and mix, being careful not to overmix. (It's okay if there are a few chunks in the batter).
Grease a 9x9" baking dish and pour the mixture in.
Bake for 45-55 minutes, until the top has browned. (It may crack a little at the top, but that's okay).
Remove from oven and serve warm.
- Avoid over-mixing the batter as it may cause the pudding to turn out a little tough or chewy.
- You’ll want to bake the cornbread pudding until it’s golden brown with crispy edges. Don’t worry if a few cracks form on top. The texture will still be soft and buttery in the middle.
- If you can’t find Jiffy corn muffin mix, no worries. You can use any brand of corn muffin mix.
- For the best texture, make sure you use the two different types of corn - whole kernel corn and cream-style corn.
- Don’t forget to drain your can of whole kernel corn. Any additional liquid added to the batter may cause the pudding to be runny.
- You can use fresh corn in place of the canned kernel corn. When I make this sous vide corn on the cob, I sometimes reserve some to add to recipes like this.
- Instead of canned creamed corn, you can make your own. This Instant Pot homemade creamed corn recipe is a favorite in our house.
Serving: 4ounces | Calories: 251kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 317mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 1mg