Cornbread Pudding Recipe
Southern Corn Pudding is the perfect a sweet and savory holiday side dish. Easy to make, tried and and true, and a guaranteed crowd favorite!
Equipment
- 9x13 Baking Dish or Casserole Pan
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
Honey Butter Glaze
- 4 tbsp Salted Butter, (melted)
- 2 tbsp Honey
Instructions
- Preheat the oven to 350 degrees F. Smear butter (about 2-3 tbsp) all over a baking dish to prevent the pudding from sticking.
- In a large bowl, combine melted butter, creamed corn, drained corn, sour cream, buttermilk, sugar, brown sugar, and eggs. Whisk together until combined. 3/4 cup Salted Butter 2 15 oz can Cream Style Corn 1 15.25 oz can Whole Kernel Corn 1 cup Sour Cream 1/2 cup Buttermilk 1/4 cup Sugar 1/3 cup Brown Sugar 3 large Eggs
- In a separate large mixing bowl, whisk together jiffy cornbread mix, cornstarch, nutmeg, baking soda, cayenne pepper, and kosher salt. Whisk together, ensuring to break up any lumps. 2 boxes Jiffy corn Muffin Mix 1/4 tsp Nutmeg 4 tbsp Cornstarch 1/4 tsp Baking Soda 1/4 tsp Cayenne Pepper 1/2 tsp Kosher Salt
- Combine the dry ingredients and wet ingredients and mix together until just smooth.
- Pour batter into a 9x13 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.
- 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. 4 tbsp Salted Butter 2 tbsp Honey
- Serve leftover cornbread in an airtight container (or cover with plastic wrap) in the refrigerator for 3-5 days.
Notes
- 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.
Nutrition
Calories: 258kcal, Carbohydrates: 17g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 278mg, Potassium: 71mg, Fiber: 0.1g, Sugar: 14g, Vitamin A: 692IU, Vitamin C: 0.2mg, Calcium: 48mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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