Cornbread is something that I did not discover until I was older. I was probably in my mid-twenties when I discovered it in college. My mom is allergic to corn, and I am originally from the North East US, where cornbread is rarely served. Upon discovering cornbread, I fell in love immediately! Cornbread pudding is the next level of awesomeness when it comes to cornbread.
I am making this cornbread casserole recipe to add a little southern flair to my dinner this year. It is a tasty choice that everyone in your family will love. It is one of the few side dishes that my daughter will eat.
Cornbread Pudding
You can make cornbread pudding in the oven and on a stovetop with yummy homemade cream corn.
Learn how to make the cornbread pudding. This is going to be your new favorite way to eat corn with your dinner.
Is Corn Pudding the same thing as Corn Casserole?
Cornbread Pudding is very similar and sometime the same thing as Corn Casserole. They are basically cornbread with corn inside of it. In fact, as I researched this corn recipe, I discovered it can go by many different names:
- Corn Casserole
- Corny Cornbread
- Corn Pudding
- Cornbread Casserole
No matter what you call it, this tastes amazing!
How long does it take to make cornbread pudding?
It has to bake for about an hour. So, I’d reserve about 90 minutes or so for making this dish.
How many people does it serve?
Cornbread Casserole serves about 8 people – perfect for a side dish at a family dinner.
Dinner Ideas to Go with Cornbread Casserole
- Try this delicious Lemon Garlic Chicken Bake Recipe.
- This Italian Meatloaf Recipe is a great pair for the cornbread casserole.
- Bake this Citrus Chicken Recipe for dinner with the cornbread pudding recipe.
Ingredients for Cornbread Pudding
These are the ingredients you will need. I made my cream corn from scratch with cream cheese. The texture is way better that way.
- 14 oz. Cream Corn (from scratch)
- 1 pkg. Frozen Corn
- 1½ cups Heavy Cream
- 2 tbsp. Sugar
- 2 tbsp. Flour
- ¼ cup Cheese (your choice, shredded or grated)
- 2 tbsp. Butter
- 1 can (15.25 oz.) Whole Kernel Corn
- 1 Egg (beaten)
- ½ cup Butter
- 1 cup (8 oz.) Sour Cream (or Greek Yogurt substitute)
- 1 pkg. (8.5 oz.) Cornbread Mix
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ¼ tsp. Paprika
Homemade Cream Corn
This cornbread pudding tastes one hundred times better when you make the cream corn from scratch. Don’t try to use the canned stuff. It isn’t the same at all.
How to Make Cream Corn from Scratch?
To make homemade cream corn, just follow these steps.
First, heat some frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on the stovetop.
Continue to stir for 10 minutes on medium heat.
Once the heavy cream has thickened, turn heat to low.
Add sugar and flour. Stir well. Turn heat off.
Add cheese. Stir well. Set aside.
That’s it! You have a decadent creamed corn that you can eat by itself or use in this cornbread pudding recipe.
After you make the homeade creamed corn, you’ll continue making the rest of the recipe as follows.
How to Make Cornbread Pudding?
Preheat oven at 350 degrees F. You must do this first. You don’t want to try and use a half-warmed up oven, it won’t work.
Melt butter in small stovetop pan over low heat. Set aside.
Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
Combine all ingredients: Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
The photo below is what it will look like.
Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes.
Tip: use a toothpick to check the center. If the toothpick comes out clean, it is finished cooking and ready to eat! Serve and enjoy.
Cornbread Pudding Recipe
Ingredients
- 16 oz Corn frozen
- 1½ cups Heavy Cream
- 2 tbsp. Sugar
- 2 tbsp. Flour
- ¼ cup Cheese your choice, shredded or grated
- 2 tbsp. Butter
- 25 oz Corn Whole Kernel
- 1 Egg beaten
- ½ cup Butter
- 8 oz Sour Cream or Greek Yogurt substitute
- 8.5 oz Cornbread Mix
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ¼ tsp. Paprika
Instructions
- Preheat oven at 350 degrees F. You must do this first. You don't want to try and use a half-warmed up oven, it won't work.
- Melt butter in small stovetop pan over low heat. Set aside.
- Make the Creamed Corn From Scratch
- This tastes one hundred times better when you make the creamed corn from scratch. Don't try to use the canned stuff. It isn't the same at all.
- To make homemade creamed corn, just follow these steps.
- First, heat some frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on the stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.
- That's it! You have a decadent creamed corn that you can eat by itself or use in this cornbread pudding recipe.
- After you make the homeade creamed corn, you'll continue making the rest of the recipe as follows.
- Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
- Combine all ingredients: Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
- The photo below is what it will look like.
- Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes. Tip: use a toothpick to check the center. If the toothpick comes out clean, it is finished cooking and ready to eat! Serve and enjoy.
Video
Cornbread Pudding Recipe
Ingredients
- 16 oz Corn frozen
- 1½ cups Heavy Cream
- 2 tbsp. Sugar
- 2 tbsp. Flour
- ¼ cup Cheese your choice, shredded or grated
- 2 tbsp. Butter
- 25 oz Corn Whole Kernel
- 1 Egg beaten
- ½ cup Butter
- 8 oz Sour Cream or Greek Yogurt substitute
- 8.5 oz Cornbread Mix
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ¼ tsp. Paprika
Instructions
- Preheat oven at 350 degrees F. You must do this first. You don't want to try and use a half-warmed up oven, it won't work.
- Melt butter in small stovetop pan over low heat. Set aside.
- Make the Creamed Corn From Scratch
- This tastes one hundred times better when you make the creamed corn from scratch. Don't try to use the canned stuff. It isn't the same at all.
- To make homemade creamed corn, just follow these steps.
- First, heat some frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on the stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.
- That's it! You have a decadent creamed corn that you can eat by itself or use in this cornbread pudding recipe.
- After you make the homeade creamed corn, you'll continue making the rest of the recipe as follows.
- Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
- Combine all ingredients: Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
- The photo below is what it will look like.
- Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes. Tip: use a toothpick to check the center. If the toothpick comes out clean, it is finished cooking and ready to eat! Serve and enjoy.
Video
Cornbread Pudding Variations
I’ve read and heard of other, creative, variations. I prefer the classic corn pudding that I made, but food is so fun to experiment with. Here are some other ways to spice up and change around a classic recipe.
- Make it in a bundt pan – If the presentation is important to you, instead of a 9×13 casserole dish, bake it in a bundt pan. It will come out looking like a fancy dessert.
- Add green chilis – For a spicy kick, add some green chilis to the dish. It also makes it look more festive too.
- Top with crispy onions and herbs – This idea adds a fun texture and a lot more flavor.
- Check out this Jalapeño Corn Bread Recipe that adds a little spice to your cornbread.
If you do something fun to the recipe, let me know! I’d love to see it and maybe try it out for myself.
More Vegetable Side Dishes
This is a really fun way to serve corn at a family dinner, with a touch of southern flair! Here are some more of my favorite veggie side dishes you should try next.
- Cauliflower Mashed Potatoes – I discovered a way to make this in the instant pot. It is a lot less carbs than traditional mashed potatoes.
- Grilled Artichokes – These are crispy and taste like summer!
- Easy Roasted Veggies – This is a wonderful side dish you can make in just minutes.
- Beet Root Soup with Coconut Drizzle – This amazing soup goes great with heart beef dishes and slow-cooked brisket.
- Zucchini Noodles are a great base for side dishes.
I’m going to try this recipe for Thanksgiving! I’ve been looking for a similar recipe for years, after experiencing “cornbread with corn in it” at a church function. It never occurred to me that that only time I had cornbread that wasn’t dry was in fact cornbread pudding instead!
I’m wondering about the pan though. Specifically, what size casserole to use with that temperature and time, and whether or not to spray the pan with a cooking spray or something of that nature. Thank you for any insights you can provide!
This has the holiday season written all over it. Cornbread isn’t something I eat a lot but this looks good!