Corn Bread Pudding is a rich, buttery, and comforting side dish that combines sweet corn, creamy sour cream, and tender cornbread in every bite. Made with Jiffy Corn Muffin Mix, cream-style corn, whole kernel corn, melted butter, and a touch of honey, this easy casserole has a golden top and a soft, moist center.
Perfect for holiday dinners, Sunday suppers, potlucks, and family gatherings, this Southern-inspired corn casserole comes together with just a few simple ingredients. Serve it warm alongside roasted meats, barbecue, or your favorite comfort food for a delicious addition to any meal.
Why You’ll Love This Corn Bread Pudding
- Easy to prepare: Simply mix the ingredients, pour them into a baking dish, and let the oven do the work.
- Creamy and moist: Sour cream, butter, and cream-style corn create a tender texture.
- Sweet corn flavor: Whole kernel corn adds a pleasant pop of sweetness and texture.
- Perfect for gatherings: This comforting casserole is easy to share at family dinners and holiday celebrations.
- Versatile side dish: It pairs beautifully with turkey, ham, roast chicken, barbecue, and many other main courses.
- Made with simple ingredients: Convenient pantry staples make this recipe easy to prepare whenever you need a dependable side dish.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 can cream-style corn (14.75 oz)
- 1 can whole kernel corn (15 oz), drained
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 tablespoon honey
Instructions
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 serving easier.
Step 2: Combine the Corn Muffin Mix and Cream-Style Corn
In a large mixing bowl, add the Jiffy Corn Muffin Mix and the entire can of cream-style corn. Stir until the ingredients begin to come together.
The cream-style corn adds moisture and sweetness while helping create the pudding’s soft, creamy texture.
Step 3: Add the Whole Kernel Corn
Drain the whole kernel corn thoroughly, then add it to the bowl. Stir gently until the kernels are evenly distributed throughout the mixture.
The whole corn adds texture and gives the finished casserole plenty of corn flavor.
Step 4: Add the Butter and Sour Cream
Pour in the melted butter and add the sour cream. Mix until the ingredients are incorporated.
The butter adds richness, while the sour cream keeps the corn bread pudding moist and tender.
Allow the melted butter to cool slightly before mixing it with the other ingredients.
Step 5: Beat the Eggs
Crack the eggs into a separate small bowl and whisk until smooth.
Adding the eggs separately makes it easier to check for shell fragments and ensures they are evenly beaten before being incorporated into the batter.
Step 6: Add the Eggs and Honey
Pour the beaten eggs into the corn mixture and add the honey. Stir until everything is well combined.
The eggs help the casserole set as it bakes, while the honey adds a gentle sweetness that complements the corn.
Avoid overmixing, as you only need to combine the ingredients evenly.
Step 7: Transfer to the Baking Dish
Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly, making sure the surface is level.
An even layer helps the casserole bake consistently from the edges to the center.
Step 8: Bake Until Golden
Place the baking dish in the preheated oven and bake for 45–60 minutes.
The top should become golden brown, and the center should be set. Because oven temperatures and baking dishes vary, begin checking the casserole toward the lower end of the baking time.
If the top browns too quickly while the center is still soft, loosely cover the dish with aluminum foil and continue baking until done.
Step 9: Check for Doneness
Insert a toothpick into the center of the casserole. It should come out without wet batter, although a few moist crumbs are fine.
The center should look set rather than liquid or overly loose. Remember that corn bread pudding is meant to remain moist and tender.
Step 10: Rest Before Serving
Remove the casserole from the oven and let it rest for about 10 minutes.
This resting time allows the pudding to settle and makes it easier to cut into neat portions.
Step 11: Serve Warm
Cut the corn bread pudding into generous squares and serve warm. Add a little butter on top if desired.
Enjoy it as a comforting side dish with your favorite family dinner.
Cooking Time
- Prep time: 10 minutes
- Cook time: 45–60 minutes
- Rest time: 10 minutes
- Total time: Approximately 1 hour 5 minutes to 1 hour 20 minutes
Tips for the Best Corn Bread Pudding
- Drain the whole kernel corn: Removing excess liquid helps prevent the casserole from becoming too wet.
- Use room-temperature eggs: They mix more easily into the batter and help the ingredients combine evenly.
- Don’t overmix: Stir just until everything is incorporated to maintain a tender texture.
- Choose the right baking dish: An 8-by-8-inch dish creates a slightly deeper casserole, while a 9-by-9-inch dish produces a thinner layer that may bake faster.
- Check the center: The edges may look finished before the middle is fully set, so test the center before removing the casserole from the oven.
- Let it rest: Ten minutes of resting helps the pudding hold together when served.
- Adjust the sweetness: The honey adds mild sweetness. If you prefer a more savory side dish, you can reduce or omit it.
Variations
Cheesy Corn Bread Pudding
Add 1 cup of shredded cheddar cheese to the mixture before baking. You can also sprinkle a little extra cheese over the top during the final 10–15 minutes for a cheesy finish.
Corn Bread Pudding With Jalapeños
Stir in 2–3 tablespoons of finely diced jalapeños for a little heat. Remove the seeds for a milder flavor.
Bacon Corn Casserole
Add about 1/2 cup of cooked, crumbled bacon to the batter before baking. The smoky flavor pairs especially well with the sweet corn.
Herb and Garlic Version
Add 1 minced garlic clove and 1 tablespoon of chopped fresh chives or parsley for a more savory variation.
Extra Buttery Corn Pudding
Brush a little melted butter over the top immediately after baking for a richer flavor and a glossy finish.
What to Serve With Corn Bread Pudding
Corn Bread Pudding is a versatile side dish that works with a wide range of meals.
- Roast turkey: A wonderful addition to Thanksgiving and other holiday dinners.
- Baked ham: The sweetness of the corn complements the savory flavor of ham.
- Roast chicken: Serve alongside roasted chicken and green vegetables for a comforting meal.
- Barbecue ribs: Creamy corn pudding balances smoky, tangy barbecue flavors.
- Pulled pork: Pair it with pulled pork sandwiches or a barbecue platter.
- Chili: A warm square of corn bread pudding makes a satisfying side for a bowl of hearty chili.
- Green beans: A simple vegetable side adds freshness and color to the plate.
How to Store Leftovers
Refrigerator: Let the casserole cool slightly, then transfer leftovers to an airtight container or cover the baking dish. Refrigerate within 2 hours and enjoy within 3–4 days.
Reheating in the oven: Place the desired portion in an oven-safe dish, cover loosely with foil, and heat at 325°F (165°C) until warmed through.
Reheating in the microwave: Place an individual portion on a microwave-safe plate and heat in short intervals until hot.
Freezing: For best texture, freezing is not ideal because the creamy ingredients may become slightly grainy after thawing. If you do freeze leftovers, store them in an airtight freezer-safe container and use within 2 months for best quality. Thaw in the refrigerator before reheating.
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 uses corn muffin mix, cream-style corn, whole kernel corn, sour cream, eggs, and butter to create a moist, tender casserole.
Why is my corn bread pudding too watery?
Excess liquid from undrained corn or insufficient baking time can make the center too loose. Drain the whole kernel corn thoroughly and bake until the center is set.
Can I make corn bread pudding ahead of time?
Yes. You can combine the ingredients, cover the unbaked mixture, and refrigerate it for a short period before baking. For the most consistent texture, bake it soon after mixing and allow extra baking time if the mixture is cold.
Can I use a different corn muffin mix?
Yes, another 8.5-ounce corn muffin mix can work, although sweetness and seasoning may vary by brand. The final flavor and texture may be slightly different.
Can I use Greek yogurt instead of sour cream?
Plain, full-fat Greek yogurt can be used as a substitute. It may give the casserole a slightly tangier flavor, but it should still produce a moist result.
How do I know when corn bread pudding is done?
The top should be golden, the edges should look set, and the center should no longer contain wet batter. A toothpick inserted in the middle should come out without wet batter clinging to it.
Can I make this recipe without honey?
Yes. The honey is optional and can be omitted if you prefer a less sweet casserole. The cream-style corn and corn muffin mix already contribute sweetness.
Final Thoughts
Corn Bread Pudding is a simple, comforting casserole that brings together sweet corn, buttery richness, and a tender cornbread texture. With only a few everyday ingredients and minimal preparation, it’s an easy side dish for holiday meals, family dinners, and potlucks.
Serve it warm with a little butter or pair it with roasted meats, barbecue, or your favorite comfort foods. Once you try this creamy corn casserole, it may become a regular addition to your dinner table.