This Cornbread Pudding is creamy, comforting, and made with easy to find pantry ingredients. Families will love this classic recipe that's similar to a corn casserole and is great for the holidays or a weeknight dinner! If you enjoy creamed corn then this cornbread pudding will certainly become a true favorite.
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Why It’s Awesome
It's easy! If you are a beginner cook with little or no experience in the kitchen, then this recipe is for you! It only takes a few minutes to prep the ingredients, then you pop it in the oven and forget about it for an hour. This gives you time to make main dish recipes or salad to serve along with this side dish.
It's made with easy to find pantry ingredients! Corn muffin mix, canned cream style corn, whole kernel corn and sour cream are supermarket staples.
It's a comfort food the whole family will love! Whether you're making this as a side dish for a big holiday meal, or for a weeknight dinner, this creamy cornbread pudding casserole is sure to be a hit for it's sweet and familiar flavor.
It's a meatless side dish! Looking for more meatless dishes? Why not pair this recipe with a salad and some Roasted Broccoli for a nutrient packed dinner.
Sour Cream - You can decide if you want to use regular or low fat sour cream. I have made this recipe with both kinds and I haven’t noticed a difference in the taste or texture. I’d suggest using low fat sour cream to make it healthier.
Butter - You can use whichever type of butter you prefer. I like to use a good quality salted butter typically.
Eggs - I used large eggs for this recipe, but if you usually buy extra large, it will work fine.
Onion - The yellow onion adds nice flavor to this recipe.
Can Whole Kernel Corn (undrained) - This is easy to find in any grocery store and corn is good for you because it’s high in fiber and contains B vitamins as well.
Can Creamed Corn - Cream style corn is what makes this recipe creamy and delicious. It’s also easy to find in the grocery store.
Packaged Sweet Cornbread Muffin Mix - This is a key ingredient for the corn pudding. I always buy the sweetened cornbread muffin mix, but you can make this with Jiffy corn muffin mix, which isn’t sweet. Whichever you choose, since it’s already made and packaged, it makes this recipe very simple and quick!
Mix melted butter with slightly beaten egg and sour cream.
Add chopped onions, both cans of corn, and the cornbread mix to the sour cream mixture. Stir gently.
Pour cornbread mixture into a casserole baking dish that's been sprayed with cooking spray. Bake for an hour or until set and lightly browned.
This cornbread pudding recipe is very similar to a sweet corn casserole or spoon bread. If you love either of those types of recipes, you’ll certainly love this one too!
Let the melted butter cool slightly before mixing it with the egg. If the butter is too hot, it could scramble the egg!
Use low fat sour cream in place of regular sour cream. I have made this recipe with both versions and haven't noticed a difference in taste or texture.
Generously coat the inside of the baking dish with cooking spray. This keeps the casserole from sticking to the sides and helps with clean up.
Cooking time can vary. This dish is ready when the top is set and the edges are golden brown. If the top is springy, it's ready. If it's pale, soft, looks wet, or mushy, give it more time to finish baking.
Use a round or square baking dish. I use a round 2.5 quart sized dish. You can use a square 8 inch by 8 inch dish, but baking time may need to be adjusted slightly.
Use "No Salt Added," or "Low Sodium" canned corn as needed or desired. I like to use one can of "No Salt Added" and one can of regular.
Sometimes I transfer the cornbread pudding to a slow cooker to keep it warm.
If there is too much liquid with the corn, this could be a problem. But since this recipe uses canned corn, the amount of liquid should be perfect if you follow the recipe.
A few delicious add-ins are bacon and scallions, green chile and cheddar cheese, and crumbled sausage if you’d like to try a different flavor profile.
This sweet and creamy cornbread pudding is best served immediately while it's hot. It can also be served at room temperature, but it shouldn't be served cold.
More Easy Side Dishes You’ll Enjoy!
Loaded Mashed Potatoes (in the Crockpot)
- 1 cup sour cream
- 3 tablespoon butter melted
- 1 large egg
- ¼ cup chopped onion
- 1 15.25 ounce can whole kernel corn undrained
- 1 14 ¾ ounce can creamed corn
- 1 7 ounce package sweet cornbread muffin mix
- Preheat oven to 350 degrees F.
- In a large bowl, stir sour cream, melted butter, and egg together with a whisk.
- Add chopped onions, both cans of corn, and the cornbread mix to the sour cream mixture. Stir gently.
- Spray a 2 quart or 8 inch square baking dish with cooking spray. Pour corn mixture into baking dish.
- Bake casserole for an hour or until set and lightly browned.