Cornbread Pudding

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!

Course Side Dish

Cuisine Southern, Thanksgiving

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 251kcal

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.