Quick & Easy Cornbread Pudding

by Haley // October 21, 2025

This post may contain affiliate sales links. Please see my privacy policy for details.

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.

Serving cornbread pudding out of a casserole dish.

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 that’s sure to become a new holiday favorite. Once you try it, you’ll find yourself making it again and again throughout the season.

If you’re craving something more traditional, be sure to check out my Homemade Cornbread or Cornbread Muffins, both are buttery, golden, and perfect for any meal!

Table of Contents

Why You’ll 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

Small bowls with corn, eggs, butter, corn muffin mix and sour cream.

Butter: Adds richness and helps bind the pudding. Make sure it’s 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. Stir in 1 cup shredded cheddar or pepper jack for a cheesy twist.

Spice it up. Mix in a pinch of cayenne for a subtle kick. Another option is 1/4 teaspoon smoked paprika or chili powder.

Mix in veggies. Diced bell peppers, jalapeños, 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

Showing the process for making 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 350°F 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

Don’t 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.

Cornbread pudding served on a small plate.

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 it’s 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 325°F 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

Can I use fresh corn instead of canned?

Absolutely! Use about 1½ cups of fresh kernels. You might need a splash of milk or cream if the batter seems too thick.

What’s the difference between cornbread and corn pudding?

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!

Can I make this in a slow cooker?

Yes! You can prepare the mixture as usual and pour it into a greased slow cooker. Cook on low for 2–3 hours, or until the center is set and a toothpick comes out clean. Just keep in mind that the top won’t get as golden and slightly crispy as it does in the oven.

Can I double the recipe?

Yes, double all the ingredients and bake in a 9×13 baking dish for the same amount of time.

A serving of cornbread pudding with a forkful on a plate.

Related Recipes

If you love this cornbread pudding, be sure to check out more savory holiday recipes! From cozy casseroles to crowd-pleasing sides, I’ve got plenty of ideas to make your seasonal meals even easier and more delicious.