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Home · Recipes · Thanksgiving Recipes · Cornbread Pudding

Published: Nov 9, 2020 by Kelly Anthony · 2 CommentsThis post may contain affiliate links. Read our disclosure policy.

Cornbread Pudding

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Cornbread Pudding is a savory-sweet Southern side dish perfect for serving at the holiday table! The cornbread base bakes up delectably moist with a custard-like texture and pops of whole-kernel corn speckled throughout. It's guaranteed to delight any cornbread lovers sitting at the table! 

For best results, we whipped this rendition up totally from scratch (no Jiffy needed), and it only takes a mere 15 minutes to assemble! Better flavor with an extra decadent, velvety smooth bite, and still easy to make? Now that's a win-win.

Cornbread Pudding in a white dish with a spoon off to the side.

This Cornbread Pudding is a well-received addition at any Thanksgiving side dish at any table, and is also amazing alongside shrimp and seafood as well! Need more Thanksgiving Recipes to help complete your Thanksgiving table? Your guests will be going back for seconds with these delicious recipes!

Love corn-flavored anything? Check our yummy recipes for Jalaepeño Cornbread and simple Corn Soufflé!

A QUICK HISTORY OF INDIAN CORNBREAD PUDDING

Corn was one of the first ingredients discovered by Europeans in the New World, and as you can probably recall from your elementary school studies, it was Native Americans that taught the new settlers how to grow, cook with, and eat corn. 

The original "Indian Pudding" was made with cornmeal (made from dried/dehydrated, ground corn) and water, cooked together in a pot until it was formed into a thick mush.

It was English settlers who took this Native American creation (known as "pone"), and turned it into more of a pudding. They added eggs, milk, cream, and butter, which lent the dish a custard-like texture.

a close up shot of cornbread pudding in a white dish.

Cornbread Pudding, as we know and love it today, is best known as a holiday Southern side dish staple more-so than anything else. Many recipes call for Jiffy cornbread mix and cans of creamed corn, but we can do better than that.

Making Cornbread Pudding from scratch results in richer flavor and a creamier texture. The best part? It's seriously easy to make. 

Are you looking for more crowd favorite sides? Bookmark these Side Dish Recipes to come back to!

INGREDIENTS

The ingredient list for Homemade Cornbread Pudding can be broken into three simple parts: corn, the dry ingredients, and the wet ingredients. 

WHAT KIND OF CORN TO USE

This recipe was developed using canned, whole kernel corn. You'll need three cans total and you'll want to make sure you drain them! You can use any corn you like: white, yellow, a mix of the two, sweet, super sweet...the choice is yours. 

CAN I USE FROZEN OR FRESH CORN INSTEAD?

The options don't stop there. You could also use frozen corn (thawed, of course) or even fresh corn in this recipe. You will need about 4 ½ cups of whole corn kernels to replace the 3 cans. Three cups will be pureed and 1 ½ cups will be added in at the end.

HOW TO COOK FRESH CORN

If you're using fresh corn, you'll have to give it a bit of a head start on the stovetop. Canned (and frozen) corn, have both undergone a heating process before packing, which in turn cooks the corn through a bit.

To catch your fresh corn up to speed for this recipe, add 2 to 3 tablespoons of butter to a pan over medium heat. Then, add the corn kernels and sauté for about 3-4 minutes, just until the color of the corn has intensified and no longer tastes raw.

DRY INGREDIENTS

The dry mix for Cornbread Pudding consists of all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and salt. Be sure only to use all-purpose flour and not to confuse baking powder with baking soda.

WET INGREDIENTS

For the wet ingredients, you'll need sour cream, unsalted butter, half-and-half, and one egg. 

A close up shot of a spoonful of cornbread pudding with a garnish of parsley.

HOW TO MAKE CORNBREAD PUDDING (WITHOUT THE MIX)

  1. Prep – Preheat the oven to 350° and have ready a greased, 2 ½ to 3-quart baking dish.
  2. Puree the Corn – The first step in making your Cornbread Pudding from scratch is to puree the corn. You can do this in a food processor or a blender. Add the corn to your device and pulse until the corn is smooth and creamy in appearance.
  3. Make the Cornbread Mix – Now for the dry ingredients: Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
  4. Mix Wet Ingredients – In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and the egg. Once this mix is looking smooth and well-combined, stir in the pureed corn.
  5. Add Dry Ingredients - Then, add the dry ingredients and mix until just combined. Finish off the Cornbread Pudding batter by stirring in the reserved can of corn.
  6. Bake – Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.

If this is sounding like your kind of recipe, you definitely need to try our cream corn soup as well!

Corn pudding in a white dish with a spoon holding corn pudding and a napkin off to the side.

5 MORE THANKSGIVING RECIPES YOU’LL LOVE

  • Easy Yeast Rolls
  • Sweet Potato Souffle
  • Broccoli Rice Casserole
  • Southern Cornbread Dressing
  • Loaded Mashed Potato Casserole
Cornbread Pudding in a white dish with a spoon off to the side.
Print Recipe
5 from 2 votes

Cornbread Pudding

Easy Cornbread Pudding with a savory-sweet, custard-like cornbread base speckled with sweet corn! Perfect for serving at both Thanksgiving and Christmas.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Keyword: Cornbread Pudding
Servings: 8
Calories: 287kcal
Author: Kelly Anthony

Ingredients

  • 3 (15 ounce) cans of sweet, whole kernel corn, drained (separated)
  • ½ cup all-purpose flour
  • ½ cup finely ground cornmeal
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • ¾ cup sour cream
  • ½ cup unsalted butter, melted and cooled
  • ½ cup half-and-half
  • 1 large egg

Instructions

  • Preheat the oven to 350° and have ready a greased, 2 ½ - 3-quart baking dish.
  • Add 2 drained cans of corn to a food processor or blender and process until pureed. Set aside until ready to use. Make sure NOT to add all 3 cans of corn.
  • Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
  • In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Stir in the pureed corn. Then, add the dry ingredients and mix until just combined. Stir in the reserved, drained can of corn.
  • Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35 minutes, then uncover and bake 10 minutes more.
  • Allow to cool slightly, serve, and enjoy!

Nutrition

Calories: 287kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 252mg | Potassium: 199mg | Fiber: 1g | Sugar: 13g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

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Comments

  1. Kristine Koski says

    November 20, 2023 at 11:43 am

    Thankyou!Thankyou! Thankyou!! I am so looking forward to trying some of these on Thanksgiving and beyond.
    I can't wait to taste the cheesy potatoe casserole, and creamed corn soup! They just sound so warm and comforting .
    I want to end this by saying , I think you do an excellent job, with how this was written up, your very thoural with directions and extra info,. You were so good, I didn't need to write anything down , it's all "upstairs" filed and waiting to use.
    Happy holidays ~
    Thanks ,
    Kristine koski

    Reply
    • Kelly Anthony says

      November 20, 2023 at 1:56 pm

      Thank you, Kristine! You are so SO kind Hope this is a sweet holiday season for you and your family!

      Reply
5 from 2 votes (2 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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