This rich and flavorful cornbread pudding is similar to a spoonbread. If you’re from the South please feel free to chime in on the comments and describe how amazing the stuff is.
Imagine a dry crumbly flavorless piece of cornbread. This is it’s polar opposite! Moist, creamy and custard-like. Doesn’t have to be difficult to be delicious.
A Few Tips
- You can mix this batter up a few hours ahead of time and pop into the oven when space frees up if it’s a busy holiday bake day.
- This recipe begs to be modified, it’s about foolproof so add in diced ham, spicier chilis, or more cheese if desired!
- I PROMISE you will want to make a double batch of this. People inhale these and they’re gone in a moment.
- Hate doing dishes? You can mix the whole thing in a baking dish. Just make sure to use a spatula to scrape the bottom down and ensure there aren’t any unmixed pockets hanging around.
I Hate Canned Foods! How Can I Make This From Scratch??
How do you make whole kernel corn?
- Boil several ears of corn in until the color brightens. Heat from the boiling water breaks down the starch to sweeten the kernels.
- Cut the kernels off and set aside. Canned corn has a bit of salt added so feel free to sprinkle in some NaCl.
How do you make creamed corn?
- Take about two cups of cooked whole kernels, half a cup of heavy cream, 1/2 teaspoon of salt, 1 tablespoon sugar, a dash of pepper, 1 tablespoon butter, 1/2 cup of milk, and a tablespoon of flour.
- Melt butter in a large pan over medium heat and whisk in butter, add remaining ingredients except corn and whisk to combine. Add the corn and stir until thickened.
How do you make corn muffin mix?
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
Steps to Make This DELICIOUS Cornbread Pudding
1.) Preheat oven to 350F or 175C. Beat two eggs together in a bowl
2.) Deseed and finely dice 2-4 jalapeños depending on how much spice you’d like.
3.) Drain one 15oz can of whole kernel corn and transfer to large bowl.
4.) Pour eggs into corn.
5.) Add the box of cornmeal muffin and parmesan cheese.
6.) Add in the can or creamed corn.
7.) Pour in that MELTED BUTTER!
8.) Mix well.
9.) Transfer mix to an 9″ x 9″ baking dish and bake for about 80 minutes or until a toothpick comes out clean from the center.
If you’ve tried this delicious cornbread pudding out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cornbread Pudding
This luscious cornbread pudding, also known as spoonbread, will just blow your mind! Moist, creamy, salty-sweet with a kiss of spice from fresh jalapeños. It's a one bowl wonder that's nearly too good to be true.
Ingredients
Ingredients
- 1 15.25 ounce can whole kernel corn, drained 432g
- 1 15 ounce can cream-style corn 420g
- 8 oz sour cream 230g
- 8.5 oz dry corn muffin mix 240g
- salt and pepper to taste
- 2 jalapeños de-seeded and finely diced add more if you love spice!
- 1/2 cup butter melted, 125g
- 2 eggs large
- 1 3/4 oz parmesan grated, 52.5g
Instructions
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch casserole dish.
Beat two eggs in a bowl. Drain a 15oz can or whole kernel corn. Deseed and finely dice 2-4 jalapeños depending on how much spice you'd like.
Combine kernel corn, cream style corn, sour cream, melted butter, beaten eggs, corn muffin mix, jalapeños, and parmesan in a bowl. Add salt and pepper to taste.
Transfer to baking dish and bake at 350 degrees F (175 degrees C) for 80 minutes or until a toothpick comes out clean.
Recipe Video
Recipe Notes
- You can mix this batter up a few hours ahead of time and pop into the oven when space frees up if it's a busy holiday bake day.
- This recipe begs to be modified, it's about foolproof so add in diced ham, spicier chilis, or more cheese if desired!
- Hate doing dishes? You can mix the whole thing in a baking dish. Just make sure to use a spatula to scrape the bottom down and ensure there aren't any unmixed pockets hanging around.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Savory Fried Sage and Parmesan Biscuits
Butternut Squash Mac and Cheese
Barbara Schildt says
September 18, 2018 at 1:23 pmis this really 1590 calories per serving or is that for the whole recipe with 12 servings? I hope I get to divide that and it’s only 132 calories and 20 carbs…. 🙂
John K. says
September 18, 2018 at 4:00 pmHi Barbara,
Yes!! That is for the whole dish! Thank you, I will specify that.
Best,
John
Beth says
January 29, 2019 at 6:38 pmThis looks delicious. We are expecting a snowstorm here in New England, so I thought this would be perfect to make on a wintry night! Do you have a suggestion for a main course to serve with this? Thanks.
Nahla says
September 26, 2018 at 12:14 amWhere I am from, the dry corn muffin mix is t available…any substitutes for it?
John K. says
October 1, 2018 at 11:17 amHi Nahla,
You can always make your own corn muffin mix! You could follow any generic recipe you find online. It usually contains flour, yellow cornmeal, granulated sugar, baking powder, salt, and vegetable oil. I’m not sure on the exact measurements!
Best,
John
Green Garden Wellies says
October 5, 2018 at 11:20 amI made this last night, just as the recipe reads to serve with chicken tacos for National Taco Day! It was amazing and all that the video said it would be!! Very easy to mix up..delicious to eat! It was a hit with everyone and I will definitely make it again to accompany all our Mexican meals. Wouldn’t change a thing. Having the video made it way more fun!
Sumptuous.
John K. says
October 19, 2018 at 11:41 amHello!
I’m so glad to hear you made this and enjoyed it! This dish has made most of my friends turn their back on regular cornbread forever! LOL
Best,
John
Virginia says
October 8, 2018 at 4:31 pmThis was delicious! I made it for my first Canadian Thanksgiving and it was delightful. Thanks for the wonderful recipe!
John K. says
October 11, 2018 at 3:57 pmHi Virginia,
This is such a yummy dish, I will definitely be making it for Thanksgiving as well! I’m glad you enjoyed it!!
Best,
John
Carla Popper says
November 8, 2018 at 10:00 amI just try this cornbread recipe! All I’m going to say is DAMN!😂😂🤤🤤🤤🤤🤤🤤🤤
John K. says
November 8, 2018 at 2:00 pmHey Carla,
I’m so glad you tried this recipe! It’s SO good, quick and easy to make!! I’m not sure I will have regular cornbread again! LOL
Best,
John
Mo says
November 8, 2018 at 10:24 pmThis looks amazing , I would like to make for thanksgiving. Could I double this recipe and make in a 13×9 pan instead?
jkanell says
January 29, 2019 at 10:51 amThank you and Yes!
Danielle says
November 14, 2018 at 7:40 amWould it be possible to make this in advance? Trying to keep my oven schedule moving the day of. Thanks! This dish looks amazing.
jkanell says
January 29, 2019 at 10:52 amYou can make a day ahead and reheat before serving 🙂
Barbara says
November 20, 2018 at 2:30 pmDoes it really take 80 minutes to bake?
jkanell says
January 29, 2019 at 10:52 amIt does yes, the batter is QUITE wet.
Chelsea says
November 23, 2018 at 5:01 amI was looking for an alternative to plain cornbread to fix for Thanksgiving and I am so glad I found this recipe…it’s perfect! It is easy to prepare and each guest absolutely loved it. I have a feeling this will now become my go-to item for many, many occasions. Thank you so much, John, this cornbread pudding is absolutely delicious!
jkanell says
November 23, 2018 at 10:17 amI’m so happy you liked it!!!
Jai Vee says
December 6, 2018 at 6:48 amAwesome corn bread recipe..I’m making it now.
Thanks 🙏
Faith Wilbur says
December 16, 2018 at 7:29 amI want to make this for a Christmas buffet ~ QUESTION ~ Can this be made ahead and reheated?
jkanell says
January 29, 2019 at 10:52 amYes it can 🙂
Suzanne Daschke says
February 5, 2019 at 9:24 amCan you double this recipe and bake it in a 13×9 pan?
John K. says
February 5, 2019 at 4:44 pmHi Suzanne,
Yes, you can.
I hope you enjoy this cornbread pudding!
Best,
John