Cornbread Pudding Recipe: How to Make Cornbread Pudding

Cornbread pudding is a sweet-and-savory cake-like pudding made with kitchen staples like canned corn, corn muffin mix, unsalted butter, eggs, and sour cream. This classic southern baked dish, which goes by a number of names—including sweet corn spoonbread, hoppy glop, creamed corn casserole, country pudding, and corn mash—can be served as a weeknight side dish or as part of a holiday meal.

Cornbread and cornbread pudding have similar ingredients and flavor profiles, but there are some key distinctions between the two. Cornbread is a classic semi-sweet Southern quick bread made with yellow cornmeal. Cornbread pudding is made with whole corn, creamed corn, and cornbread mix to create a softer, more souffle-like cake with more moisture content than cornbread.

Make the most of this simple, satisfying dish by following these easy tips for bread pudding success.

1. 1. Use a slow cooker. You can slow-cook this decadent pudding for an easy and tender bake. Simply combine all of the ingredients in a slow cooker and cook for 4–5 hours on low until the pudding is golden brown and baked through.
2. 2. Experiment with additions. This pudding recipe can act as a canvas for a wide variety of additions. Add additional diced vegetables, like onions, bell peppers, and scallions for added flavor and texture. Swap the cheddar cheese for pepper jack, mozzarella, feta, or your cheese of choice. Lend some heat to the dish with a pinch of cayenne, diced jalapeno peppers, or green chilis. Add different herbs to create different seasonal interpretations of cornbread pudding.
3. 3. Store properly. To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the pudding to cool completely before wrapping it in plastic wrap and it will keep in the fridge for 2–3 days. When you’re ready to serve, warm the corn pudding in a 325-degree oven for about 15 minutes until warmed through.