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    Home » Recipes » Side Dishes » Cornbread Pudding

    Cornbread Pudding

    Published: November 9, 2019 · Modified: Sep 27, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    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.

    photo of moist jalapeño cornbread pudding on a wooden cutting board
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    pieces of cornbread pudding on a plate
    photo of jalapeño cornbread pudding squares on a white place

    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. Don’t forget to try my Bread Pudding Recipe! 

    How to Make Cornbread Pudding

    Two Photos showing eggs getting whisked and jalapeños being deseeded

    1.) Preheat oven to 350F or 175C. Beat two eggs together in a bowl

    2.) Cut the caps from the jalapeños and then halve and remove seeds. 

    Two Photos showing pepperes getting shopped and egges getting added to cornbread pudding batter

    3.) Deseed and finely dice 2-4 jalapeños depending on how much spice you’d like.

    4.) Drain one 15oz can of whole kernel corn and transfer to large bowl.

    Two Photos showing jalapeños and cornmeal being added to Cornbread pudding batter

    5.) Pour eggs into the corn then add the jalapeños.

    6.) Add the box of cornmeal muffin and parmesan cheese.

    Two Photos showing creamed corn and butter being added to Cornbread pudding batter

    7.) Add in the can of creamed corn and sour cream.

    8.) Pour in that MELTED BUTTER!

    Two Photos showing Cornbread pudding batter being mixed and poured into a baking dish.

    9.) Mix well.

     

    10.) 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.

    Frequently Asked Questions

    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

    Pro Tips for make the BEST cornbread pudding ever!!

    • 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.

    If you love this recipe try these out!

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      Creamed Corn

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      Cornbread Recipe

    If you’ve tried this delicious cornbread pudding recipe 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!

    photo of moist jalapeño cornbread pudding on a white plate
    Print
    5 from 28 votes

    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. 
    Course Side Dish, Snack
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour 30 minutes minutes
    Total Time 1 hour hour 40 minutes minutes
    Servings 12
    Calories 1590kcal
    Author John Kanell

    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!
    • 3/4 cup butter melted, 170g
    • 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.

    Video

    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.

    Nutrition

    Serving: 12g | Calories: 1590kcal | Carbohydrates: 248g | Protein: 38g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 242mg | Sodium: 2690mg | Potassium: 1575mg | Fiber: 16g | Sugar: 20g | Vitamin A: 18250IU | Vitamin C: 23.9mg | Calcium: 4540mg | Iron: 1.3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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