Corn Bread Pudding
Creamy and sweet, this Corn Bread Pudding combines tender corn kernels with buttery cornbread, enriched by sour cream and eggs for a moist, flavorful dish. Perfect as a comforting side or a hearty main, it appeals to both breakfast and dinner tables with its rich, savory-sweet profile.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a casserole dish.
- Drain the canned corn and mix it with the canned creamed corn in a large bowl.
- Add the entire package of Jiffy corn bread mix to the bowl.
- Stir in the egg, sour cream, and softened butter until well combined.
- Pour the mixture into the greased casserole dish.
- Bake for 1 hour or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the mixture. If you prefer a sweeter cornbread pudding, a tablespoon of sugar can be added. For a gluten-free option, substitute the Jiffy corn bread mix with a gluten-free cornmeal blend. Make sure to stir the mixture thoroughly to avoid any dry lumps.
Serving Suggestions
Serve warm as a comforting side dish alongside grilled meats or vegetarian recipes like Cheesy Lima Beans. It also pairs beautifully with a fresh salad or as a main dish with a dollop of sour cream on top. For a delightful dessert, consider serving it with Cooley'S Creamy Peaches for a sweet finish.
Storage & Reheating
Store leftover corn bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Pudding contains roughly 478 calories, with 11g protein, 98g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (169% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn! Approximately 2 cups of fresh corn kernels will work well. Just make sure to cook the corn briefly before mixing it in to enhance the sweetness and flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the corn bread pudding mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh right before serving for the best texture and taste.
What can I add to give it more flavor?
Consider adding spices like cumin or smoked paprika for a smoky flavor. Fresh herbs like cilantro or chives can also brighten the dish. Additionally, mixing in cooked bacon or sausage can add a savory twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).