Cornbread Pudding
Creamy and moist cornbread pudding combines sweet corn, tangy sour cream, and rich margarine for a comforting dish perfect for family dinners or potlucks.
Ingredients
Instructions
- Melt margarine over low heat and let cool.
- In a bowl, combine cornbread mix, sour cream, and beaten eggs; stir well.
- Add both cans of corn and cooled melted margarine; stir well.
- Pour all mixture into a greased casserole dish.
- Bake at 350°F until the top is golden brown and a toothpick inserted comes out moist but clean, about 30 minutes in a 3-4 inch casserole.
- For a deeper dish, bake until golden; for a 9x13 pan, bake for approximately 20 minutes.
- Ensure the pudding is moist and do not overcook.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or diced jalapeños to the batter. If you don't have Jiffy mix, you can substitute with your favorite cornbread recipe using the same quantities. For a sweeter twist, honey or sugar can be added. Keep a close eye on the baking time, as ovens may vary, especially if using a different dish size.
Serving Suggestions
Cornbread pudding is a versatile dish that pairs beautifully with hearty meals like roasted meats or chili. For a complete meal, serve with a fresh salad or steamed vegetables, such as Spinach On The Side. This dish can also be a delightful addition to a potluck or holiday gathering.
Storage & Reheating
Allow the cornbread pudding to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Pudding contains roughly 618 calories, with 5g protein, 49g carbohydrates, and 47g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 603mg per serving (26% 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 a different type of corn instead of whole kernel corn?
Yes, you can use frozen corn or fresh corn cut off the cob as alternatives to canned whole kernel corn. Just make sure to drain any excess moisture to maintain the pudding's texture.
Is it possible to make cornbread pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the casserole dish and baking when ready.
Can I freeze cornbread pudding?
Yes, cornbread pudding can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
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).