Creamy Cornbread Pudding with Honey Butter Glaze

Name: Cornbread Pudding Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3/4 cup Salted Butter ((melted, additional 2-3 tbsp for greasing the baking dish)); 2 15 oz can Cream Style Corn; 1 15.25 oz can Whole Kernel Corn ((drained very well)); 1 cup Sour Cream ((room temperature)); 1/2 cup Buttermilk; 1/4 cup Sugar; 1/3 cup Brown Sugar; 3 large Eggs; 2 boxes Jiffy corn Muffin Mix ((8.5 oz boxes)); 4 tbsp Cornstarch; 1/4 tsp Cayenne Pepper; 1/4 tsp Nutmeg ((optional)); 1/4 tsp Baking Soda; 1/2 tsp Kosher Salt; 4 tbsp Salted Butter ((melted)); 2 tbsp Honey

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If you’re looking for the creamiest, most comforting Southern-style Cornbread Pudding recipe, welcome to the party! This classic Southern side dish is straight out of my Grandma’s kitchen. It’s sweet, custardy in the middle with crispy edges and a delicious honey butter glaze on top!
For more cornbread recipes, make my buttermilk cornbread and honey butter cornbread!

cornbread pudding in a baking dish garnished with parsley.

The second this corn pudding hits the table, everyone lines up for a scoop! It’s creamy, custardy, a little sweet, a little savory.. basically the ultimate comfort food side dish. I grew up eating a version of this at every holiday and Sunday dinner, because my Grandma believed no feast was complete without corn pudding front and center.

The smell alone takes me right back to her kitchen, where she’d sneak me a scoop before it even set because she knew I couldn’t wait.

Best part? It’s the easiest side dish on the table. Mix, bake, and let everyone wonder how you made something so good with so little effort. And to me, that means more time to hang out with family and less time stressing over side dishes.

Now I did take it up a notch. I added a honey butter glaze on top so spruce up Grandma’s original recipe because ya’ll know I had to put my own spin on it! But every time I make it, I feel like I’m passing a little bit of Grandma’s love on to everyone at the table.

Why You’ll LOVE This Recipe
Key Ingredients
Substitutions and Variations
How To Make Cornbread Pudding
Pro Tips
How To Serve
Recipe FAQs
More Holiday Side Dishes

Why You’ll LOVE This Recipe

One bowl recipe = stress-free side dish. It’s holiday-worthy without the holiday fuss. Whisk, pour, and let the oven do its thing.
The texture is unreal. That custard-style base keeps it soft and silky. Cream-style corn and buttermilk come together to give this cornbread casserole a creamy texture and the most delicious flavor. Comfort food at its finest.
Jiffy mix keeps it foolproof. You get the perfect lift and soft crumb every time. No need to overthink ratios or worry about dry texture.
Simple Ingredients! You likely already have everything needed to make this recipe in your pantry, making it perfect for thanksgiving dinner or any holiday meal!
It’s make-ahead friendly and reheats beautifully. You can bake it the day before and warm it up before serving. No loss of creaminess, no sad, dry leftovers.

Key Ingredients

ingredients to make cornbread pudding on a baking sheet - jiffy mix, buttermilk, eggs, creamed corn, canned corn, butter, sugar, spices, and salt.

(full list of ingredients can be found in the recipe card)

Salted Butter adds rich flavor and keeps the texture silky and moist. The salt also balances the sweetness for a deeper, more savory bite.
Canned Cream Style Corn is the secret to that custardy, creamy center! It blends right into the batter and brings natural sweetness.
Canned Whole Kernel Corn (aka canned sweet corn) adds juicy little pops of corn in every bite. Just be sure to drain off the juice!
Sour Cream adds tang, moisture, and structure for that classic pudding-like consistency (never dry, always dreamy).
Buttermilk works with the leaveners to keep the pudding tender and light while adding a subtle tang that enhances the corn flavor.
Sugar and Brown Sugar bring the perfect balance of sweetness. It also caramelizes in the oven to get that perfectly golden brown color on top.
Large Eggs the backbone of the custard! Eggs bind the ingredients and help the center set into that soft, slightly jiggly texture.
Jiffy Corn Muffin Mix adds lift, sweetness, and that nostalgic cornbread flavor. Plus it keeps the recipe super simple. I use this is my creamed corn cornbread to keep this quick and easy too – you gotta try that next!
Cornstarch helps thicken the pudding and prevents watery pockets, giving you a smooth and sliceable texture.
Nutmeg and Cayenne Pepper – all you need is a pinch! It adds a cozy warmth and a whisper of heat to make all the flavors pop (not spicy, just delicious).

Substitutions and Variations

If you don’t have any buttermilk, combine a 1/2 cup whole milk and 1 1/2 tsp of lemon juice (or vinegar) in a bowl and let it sit for 10 minutes. And voila, you’ve got buttermilk!
Add in cheddar cheese or pepper jack cheese for a sweet and savory combo! I tried pepper jack while testing this recipe and it added a nice kick. Some people even add green chilies!
Slow cooker method:
Gluten Free option: Swap the Jiffy for a gluten-free cornbread mix. Everything else already works!

How To Make Cornbread Pudding

Step 1: Preheat the oven to 350 degrees F. Smear butter all over a baking dish to prevent the pudding from sticking.

Melted butter, creamed corn, drained corn, sour cream, buttermilk, sugar, brown sugar, and eggs whisked together in a large bowl.

Step 2: In a large bowl, combine melted butter, creamed corn, drained corn, sour cream, buttermilk, sugar, brown sugar, and eggs. Whisk together until combined.

dry ingredients whisked together in a bowl.

Step 3: In a separate large mixing bowl, whisk together jiffy cornbread mix, nutmeg, cornstarch, baking soda, cayenne pepper, and kosher salt. Whisk together, ensuring to break up any lumps.

cornbread pudding batter mixed together in a large bowl.

Step 4: Combine the dry ingredients and wet ingredients and mix together until just smooth.

cornbread pudding batter in a baking dish.

Step 5: Pour batter into a 9×13 baking dish or casserole dish and bake on the center rack for 55-65 minutes, until the edges are set and the center is slightly jiggly, like jello.

honey butter mixed together in a small bowl.

Step 6: While the cornbread pudding casserole is baking, mix together 4 tbsp of melted butter and 2 tbsp of honey to make the honey butter glaze. Remove and allow the pudding and brush the tops of the pudding with the honey butter. Allow to cool for 15 minutes, then serve.

sliced corn pudding on a spatula so that you can see the texture on the inside.

Serve leftover cornbread in an airtight container (or cover with plastic wrap) in the refrigerator for 3-5 days.

Pro Tips

If the top starts browning too quickly, loosely tent with foil halfway through the bake.
Don’t skip draining the canned corn! Too much liquid will keep the center from setting and may make the pudding gummy.
Use room-temperature ingredients for a smoother batter and an even bake. No cold eggs from the fridge!
Whisk gently once the dry ingredients go in. Over-mixing can make the texture tough instead of custardy and creamy.
Bake on the center rack only. This ensures steady heat so the middle bakes through without over-browning the edges.
Check the jiggle test: the center should wobble slightly like soft Jell-O. If it waves like it’s saying “hi,” give it 5 to 10 more minutes.

How To Serve

This corn pudding is the side dish that plays well with everybody, but it really shines in a full holiday soul food spread. Think smothered turkey wings or maple glazed ham, crispy fried chicken, tender collard greens, and a big ol’ pan of mac and cheese bubbling with cheese pulls.

Add some candied yams for that sweet-on-sweet action and of course buttery dinner rolls to swipe up every last creamy bite left on the plate.

It’s also amazing next to turkey meatloaf, BBQ ribs or pulled pork if you’re doing a game day feast or cookout. I mean, corn and BBQ is a match made in heaven. No matter the occasion, this dish brings that down home warmth and nostalgia to the table, and it rounds out any meal like the true Southern MVP it is.

Recipe FAQs

Can I make this ahead of time?

Yes! Bake as directed, cool completely, then refrigerate. Warm in a 300°F oven for 20–25 minutes before serving.

Can I skip adding canned whole kernel corn?

Absolutely! It’ll make the texture a bit more smooth, if that’s what you prefer, skip adding the can of whole corn kernels and stick to the creamed corn instead.

What if I don’t have Jiffy mix?

Use 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, 1 tsp salt as a DIY swap per box. Just be sure to double this as this recipe calls for two boxes of Jiffy.

Why does the center look jiggly when done?

Because that’s what’ll give you that custard-like texture! It will continue to set as it cools. Be sure not to overbake or it’ll turn dry.

How do I know it’s fully baked?

The edges should be set and lightly golden, and the center should wobble slightly but not slosh.

Can I use fresh corn instead of canned corn?

Absolutely, especially if you can find it fresh and in season when it’s nice and sweet. Cut the corn from the cobs and saute in a little butter for about 5 minutes, then fold into the corn casserole batter.