Quick & Easy Cornbread Pudding
Sweet, savory, and oh-so-cozy! This cornbread pudding is creamy, tender, and packed with corn flavor, making it the ultimate comfort dish for fall dinners, holiday meals, or any time you want a little extra warmth on your plate.

I love making this cornbread pudding when the weather turns crisp! It fills the kitchen with the sweet, buttery smell of corn and baked goodness. Every bite is soft, slightly sweet, and totally comforting, the kind of dish that makes everyone gather around the table for seconds.
This pudding shines on Thanksgiving, too! Serve it alongside roasted turkey, glazed ham, or a simple green salad for a side thatโs sure to become a new holiday favorite. Once you try it, youโll find yourself making it again and again throughout the season.
If youโre craving something more traditional, be sure to check out my Homemade Cornbread or Cornbread Muffins, both are buttery, golden, and perfect for any meal!
Why Youโll Love This Recipe
- One-bowl wonder. Whisk everything together in a single bowl (in just 5 minutes!) for super easy prep and minimal cleanup.
- Perfectly golden. Bakes up with a tender center and slightly crisp edges for the ultimate texture contrast.
- Crowd-pleasing comfort. Sweet, savory, and buttery! This dish is guaranteed to get everyone reaching for seconds.
- Versatile side. Great for holidays, weeknight dinners, or even brunch, fits any menu with ease.
Ingredient Notes

- Butter: Adds richness and helps bind the pudding. Make sure itโs fully melted but not hot to avoid cooking the eggs.
- Whole kernel corn: Adds texture and bursts of natural sweetness. Drain well to prevent excess liquid.
- Creamed corn: Provides creaminess and enhances the corn flavor.
- Corn muffin mix: Gives structure and a slight sweetness. Use any favorite brand!
- Sour cream: Keeps the pudding moist and tender. Room temperature works best for smooth mixing.
- Eggs: Help bind the pudding and give it structure. Using room temperature eggs ensures even blending.
- Salt: Enhances all the flavors and balances the sweetness.
Refer to the recipe card for ingredient measurements and details.
Recipe Variations
Add cheese.ย Stir in 1 cup shredded cheddar or pepper jack for a cheesy twist.
Spice it up.ย Mix in a pinch of cayenne for a subtle kick. Another option is 1/4 teaspoon smoked paprika or chili powder.
Mix in veggies.ย Diced bell peppers, jalapeรฑos, or green onions can add color and flavor. I suggest about 1 cup.
Make it lighter. Swap sour cream for Greek yogurt or use a low-fat corn muffin mix.
How to Make Cornbread Pudding

- In a large bowl, whisk together the melted butter, whole corn, creamed corn, cornbread mix, eggs, sour cream, and salt until well combined.
- Transfer mixture to prepared pan. Bake at 350ยฐF for 40 to 50 minutes or until the toothpick comes out clean and the edges start to turn golden brown. Cool for 10 minutes and serve warm.
Expert Tips
Donโt over-mix. Stir until just combined. Over-mixing can make the pudding dense instead of light and tender.
Check for doneness. Insert a toothpick in the center, it should come out mostly clean with just a few crumbs, not wet batter.
Rest before serving. Let the pudding cool for a few minutes; it helps it set and makes serving easier.

Make Ahead and Storage Tips
Make ahead. Assemble it the night before, cover tightly, and bake the next day. Add a few extra minutes to the baking time if itโs chilled.
Storing leftovers. Let the corn pudding cool completely, then cover and store in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 325ยฐF until heated through.
Freezing. This pudding freezes okay, but the texture may change slightly. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Recipe FAQ
Absolutely! Use about 1ยฝ cups of fresh kernels. You might need a splash of milk or cream if the batter seems too thick.
Cornbread is firm, sliceable, and slightly crumbly. Corn pudding is soft, creamy, and spoonable, thanks to the addition of creamed corn. Think of cornbread as something you cut and corn pudding as something you scoop!
Yes! You can prepare the mixture as usual and pour it into a greased slow cooker. Cook on low for 2โ3 hours, or until the center is set and a toothpick comes out clean. Just keep in mind that the top wonโt get as golden and slightly crispy as it does in the oven.
Yes, double all the ingredients and bake in a 9×13 baking dish for the same amount of time.

Related Recipes
If you love this cornbread pudding, be sure to check out more savory holiday recipes! From cozy casseroles to crowd-pleasing sides, Iโve got plenty of ideas to make your seasonal meals even easier and more delicious.
Did you love this recipe? Please leave a 5-star ๐๐๐๐๐ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Get the Recipe: Cornbread Pudding
Ingredients
- ยฝ cup unsalted butter, melted
- 1 15.25 ounce can whole kernel corn, drained
- 1 15 ounce can creamed corn
- 1 8.5 ounce package corn muffin mix
- 1 8 ounce container sour cream, room temperature
- 2 large eggs, room temperature
- Pinch of salt
Instructions
- Preheat the oven to 350ยฐF. Grease a 2-quart baking dish and set aside.
- In a large bowl, whisk together the melted butter, whole corn, creamed corn, cornbread mix, eggs, sour cream, and salt until well combined.
- Transfer mixture to prepared pan. Bake at 350ยฐF for 40 to 50 minutes or until the toothpick comes out clean and the edges start to turn golden brown. Cool for 10 minutes and serve warm.