Corn Bread Pudding is a classic Southern-inspired comfort food that combines the sweetness of corn with a soft, moist, buttery texture. Made with Jiffy Corn Muffin Mix, cream-style corn, whole kernel corn, sour cream, melted butter, eggs, and a touch of honey, this easy casserole is rich, tender, and full of homemade flavor.
Unlike traditional cornbread, which is usually firm enough to slice and serve on its own, corn bread pudding has a softer, creamier center with a lightly golden top. The combination of two types of corn gives every bite plenty of flavor and texture, while sour cream and butter keep the casserole wonderfully moist.
This simple recipe requires just 10 minutes of preparation and is perfect for Thanksgiving dinner, Christmas gatherings, Sunday suppers, potlucks, and everyday family meals. Serve it warm alongside your favorite main dishes for a comforting side everyone will love.
Why You’ll Love This Corn Bread Pudding
- Quick and easy preparation: Just mix the ingredients, pour them into a baking dish, and let the oven do the work.
- Moist and tender texture: Sour cream, butter, and cream-style corn create a soft, rich casserole.
- Sweet corn flavor: Whole kernel corn adds texture, while cream-style corn provides moisture and natural sweetness.
- Perfect for holidays: This casserole makes an excellent addition to Thanksgiving and Christmas menus.
- Family-friendly ingredients: Simple pantry staples make this recipe easy to prepare whenever you need a comforting side dish.
- Versatile serving options: Pair it with roasted chicken, baked ham, barbecue, fried chicken, or your favorite Southern meals.
Ingredients for Corn Bread Pudding
Jiffy Corn Muffin Mix
1 box (8.5 ounces) Jiffy Corn Muffin Mix
This mix provides the cornbread flavor and helps the pudding set as it bakes. Its convenient blend of ingredients makes preparation simple and gives the casserole a familiar, slightly sweet taste.
Cream-Style Corn
1 can (14.75 ounces) cream-style corn
Cream-style corn adds moisture and a creamy consistency to the casserole. It also helps create the soft texture that distinguishes corn bread pudding from traditional cornbread.
Whole Kernel Corn
1 can (15 ounces) whole kernel corn, drained
Whole kernel corn adds texture and little bursts of sweetness throughout the dish. Drain it well before adding it to the mixture to avoid introducing excess liquid.
Unsalted Butter
1/2 cup unsalted butter, melted
Butter gives the casserole its rich flavor and tender texture. Unsalted butter also allows you to control the seasoning more easily.
Sour Cream
1 cup sour cream
Sour cream adds moisture, richness, and a subtle tang that balances the sweetness of the corn. It helps keep the finished casserole soft and delicious.
Eggs
2 large eggs
Eggs bind the ingredients together and help the casserole set during baking. Whisking them separately before adding them helps distribute them evenly throughout the mixture.
Honey
1 tablespoon honey
Honey adds a gentle natural sweetness that complements the corn without overpowering the other flavors. It also enhances the warm, comforting taste of the finished dish.
How to Make Corn Bread Pudding
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8-by-8-inch or 9-by-9-inch baking dish with butter or cooking spray.
Greasing the dish helps prevent sticking and makes it easier to serve neat portions after baking.
Step 2: Combine the Corn Muffin Mix and Cream-Style Corn
In a large mixing bowl, add the Jiffy Corn Muffin Mix and cream-style corn. Stir until the dry mix is moistened and begins to combine with the corn.
The mixture will be thick, which is normal at this stage.
Step 3: Add the Whole Kernel Corn
Drain the canned whole kernel corn thoroughly. Add it to the bowl and stir gently until the kernels are evenly distributed throughout the mixture.
This step ensures that every serving contains a good amount of sweet corn.
Step 4: Mix in the Butter and Sour Cream
Pour the melted butter into the bowl and add the sour cream. Stir until the ingredients are incorporated and the mixture looks creamy.
Allow the melted butter to cool slightly before adding it so it does not unnecessarily warm the other ingredients.
Step 5: Prepare the Eggs
Crack the eggs into a separate small bowl and whisk them until smooth. This helps break up the yolks and whites before they are added to the casserole.
Step 6: Add the Eggs and Honey
Pour the beaten eggs into the corn mixture and add the honey. Stir until everything is evenly combined.
Avoid excessive mixing. Once the ingredients are incorporated, the mixture is ready for the baking dish.
Step 7: Transfer to the Baking Dish
Pour the corn mixture into the prepared baking dish. Use a spatula to spread it evenly, making sure the surface is level so the casserole bakes consistently.
Step 8: Bake Until Golden
Place the dish in the preheated oven and bake for 45 to 60 minutes.
The top should become golden brown, and the center should be set. Baking time depends on the dimensions and material of the dish, as well as your oven, so begin checking toward the earlier end of the range.
Step 9: Check for Doneness
Insert a toothpick into the center of the casserole. It should come out without wet batter clinging to it. A few moist crumbs are fine because corn bread pudding is meant to remain tender.
If the center is still wet, return the dish to the oven and continue baking in 5-minute intervals until set. If the top is browning too quickly, loosely cover it with foil.
Step 10: Rest Before Serving
Remove the casserole from the oven and allow it to rest for 10 minutes. This resting time helps the center settle and makes serving easier.
Cut into generous squares and serve warm. Add a little butter on top if desired.
Tips for the Best Corn Bread Pudding
Drain the whole kernel corn well. Excess liquid can make the casserole too soft or extend the baking time.
Use room-temperature sour cream and eggs when possible. Ingredients that are not extremely cold mix more evenly with the melted butter.
Let the melted butter cool slightly. Very hot butter can warm the eggs or cause uneven mixing.
Choose the right baking dish. An 8-by-8-inch dish creates a thicker casserole, while a 9-by-9-inch dish produces a slightly thinner layer that may bake more quickly.
Avoid overmixing. Stir until the ingredients are combined, then transfer the mixture to the baking dish.
Check the center carefully. The surface may look golden before the middle is fully set. A toothpick test helps you avoid serving a casserole with wet batter in the center.
Allow time to rest. Ten minutes of resting improves the texture and helps the squares hold together when served.
Adjust the sweetness to your taste. The Jiffy mix, corn, and honey all contribute sweetness. If you prefer a less-sweet side dish, you can omit the honey.
Delicious Variations to Try
Cheesy Corn Bread Pudding
For a savory, cheesy variation, stir 1 cup of shredded cheddar cheese into the mixture before baking. You can also sprinkle a little extra cheese over the top during the final 10 minutes of baking.
Cheddar adds a rich, tangy flavor that pairs especially well with barbecue and roasted meats.
Corn Bread Pudding with Jalapeños
For a little heat, add finely diced jalapeños to the mixture before baking. Remove the seeds and membranes for a milder result, or leave some in if you prefer a spicier casserole.
Bacon Corn Casserole
Stir in cooked, crumbled bacon before transferring the mixture to the baking dish. Bacon adds a smoky, savory flavor that balances the natural sweetness of the corn.
Herbed Corn Bread Pudding
Add a little chopped fresh parsley, chives, or thyme for a fresh herbal note. This variation works especially well when serving the casserole with roast chicken or turkey.
Less-Sweet Corn Bread Pudding
If you prefer a more savory side dish, omit the honey and consider adding a small amount of black pepper. The corn and muffin mix will still provide their own sweetness.
Corn Bread Pudding with Green Onions
Fold a few sliced green onions into the mixture before baking. They add mild onion flavor and a little extra color without changing the overall texture.
What to Serve with Corn Bread Pudding
Corn Bread Pudding is a versatile side dish that pairs beautifully with both traditional Southern meals and simple weeknight dinners. Its soft texture and sweet corn flavor complement savory main dishes particularly well.
Serve it with:
- Roast turkey and gravy
- Baked ham
- Southern fried chicken
- Roasted chicken
- Barbecue ribs
- Pulled pork
- Meatloaf
- Beef pot roast
- Chili
- Collard greens
- Green beans
- Mashed potatoes
For a holiday meal, serve corn bread pudding alongside turkey, gravy, green beans, and cranberry sauce. For a casual family dinner, pair it with barbecue chicken or pulled pork for a comforting, satisfying plate.
Can You Make Corn Bread Pudding Ahead of Time?
Yes. You can prepare the casserole ahead of time to make holiday cooking easier.
For the best texture, mix the ingredients and bake the casserole on the day you plan to serve it. If you prefer to bake it in advance, let it cool, cover it, and refrigerate it promptly.
When you’re ready to serve, reheat it in a 325°F oven until warmed through. Cover the dish loosely with foil to help prevent the top from becoming too dark or dry.
You can also measure and prepare the ingredients ahead of time, keeping the wet ingredients refrigerated until you’re ready to mix everything together.
How to Store Leftovers
Allow leftover corn bread pudding to cool slightly, then transfer it to an airtight container or cover the baking dish securely. Refrigerate within two hours of cooking and enjoy within 3 to 4 days.
To reheat a larger portion, cover the dish with foil and warm it in a 325°F oven until heated through. Individual portions can be reheated in the microwave in short intervals.
For longer storage, freeze the cooled casserole in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator before reheating. The texture may be slightly softer after freezing, but it should still be delicious.
Frequently Asked Questions
Is Corn Bread Pudding the Same as Corn Casserole?
The names are often used interchangeably for creamy baked corn dishes. This recipe combines corn muffin mix, cream-style corn, whole kernel corn, sour cream, butter, eggs, and honey to create a soft casserole with a golden top.
Why Is My Corn Bread Pudding Too Soft in the Middle?
The casserole may need more baking time, especially if you use a smaller, deeper baking dish. Continue baking in 5-minute intervals until the center is set and a toothpick comes out without wet batter.
Remember that the inside should remain moist rather than dry, so a few moist crumbs on the toothpick are acceptable.
Can I Use Frozen Corn Instead of Canned Corn?
Yes. Thaw frozen whole kernel corn and drain away any excess moisture before adding it to the mixture. Use approximately the same amount as the drained canned corn.
Can I Make This Recipe Without Sour Cream?
Sour cream contributes moisture and richness. Plain, unsweetened Greek yogurt can be used as a substitute, although the flavor and texture may be slightly different.
Can I Use Salted Butter?
Yes. Salted butter works well in this recipe. Since the original ingredients do not include additional salt, you generally do not need to make a major adjustment.
How Do I Keep the Top from Getting Too Brown?
If the surface becomes golden before the center is set, loosely cover the dish with aluminum foil and continue baking until the middle is cooked through.
Can I Double the Recipe?
Yes. Double the ingredients and use a larger baking dish or two separate dishes. A deeper casserole may require additional baking time, so check the center carefully rather than relying only on the original cooking time.
Is Corn Bread Pudding Sweet or Savory?
This version has a mildly sweet flavor from the corn, Jiffy Corn Muffin Mix, and honey. The sour cream and butter balance the sweetness, making it suitable for serving as a side dish with savory meals.
Corn Bread Pudding Recipe Card
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes to 1 hour 20 minutes
Course: Side Dish
Cuisine: Southern American
Method: Baking
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 can (14.75 ounces) cream-style corn
- 1 can (15 ounces) whole kernel corn, drained
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 tablespoon honey
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-by-8-inch or 9-by-9-inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix and cream-style corn.
- Add the drained whole kernel corn and stir gently.
- Mix in the melted butter and sour cream.
- In a separate bowl, whisk the eggs until smooth.
- Add the beaten eggs and honey to the corn mixture. Stir until combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45 to 60 minutes, until the top is golden and the center is set.
- Check the center with a toothpick. If wet batter remains, continue baking in short intervals.
- Remove from the oven and let rest for 10 minutes.
- Cut into squares and serve warm, with butter if desired.
A Comforting Corn Casserole for Every Occasion
Corn Bread Pudding is an easy, dependable side dish that brings warmth and homemade flavor to the table. With sweet corn kernels, a creamy center, buttery richness, and a golden top, it offers the comforting qualities of cornbread in a softer, more indulgent form.
Prepare it for Thanksgiving, bring it to a potluck, or serve it with your favorite weeknight dinner. This simple corn casserole is a delicious addition to any meal and a recipe you’ll want to make again.