Savory Corn Bread Pudding Recipe

Easy corn bread pudding recipe without Jiffy muffin mix is here. Savory, made from scratch with fresh or canned kernels, sour cream and corn flour, this casserole is going to be your favorite Thanksgiving vegetable side dish or for any holiday.

There are many names for this popular dish. It is super moist like our Bagel Bread Pudding so my family calls it this. Adding vegetables into the mix gives this great side dish more texture and a great pairing with turkey or ham this year. (affiliate links present)

How to Make Thanksgiving Corn Pudding

You make this as you would other casseroles, folding together dry ingredients and then wet before combining the two. The key to making this perfectly is to NOT over-bake it, you do want it like a somewhat firm pudding texture in the center so stay close near the end.

There are two types of veggies you can use. If you want the kernels to have a bit more crunch then cut them off of the cob. An easy way to make this year round is to use canned corn instead, just drain, measure out and fold in friends!

Corn Pudding Recipe without Jiffy Corn Muffin Mix

You may have made this with a blue box full of cornmeal and other things (unknown) but we are making this homemade this time. 😉 If you wanted to double it to bake in a 9×13″ pan that would work just great too. I like this size because it is the perfect size for 4-5 of us to make all year long. Seriously, it is one of my kids’ favorite dishes.

Ingredients

• All purpose flour
• Corn flour is a bit smoother than cornmeal
• Sugar will give it a bit of sweetness
• Baking powder will allow it to rise a bit
• Salt
• Sour cream makes it moist, could use Greek yogurt instead
• Sweet Corn can be cut off the cob fresh or drained kernel corn from a can works
• Melted Butter or vegan plant based alternative
• Eggs
• 2 large bowls needed
• 8×8″ casserole dish

What temperature do you bake cornbread pudding?

You want it to be a bit lower to stay super moist in the center. Preheat oven to 350 F. for best results. Test often once minute you hit about minute 33 or so. Once the top is a light golden brown all the way across test with a toothpick in the center. As soon as just moist crumbs are attached (and no longer wet) take it out.

Can you make corn pudding with fresh corn?

Yes, you can use corn on the cob if you like. Remove the husks and silks and then sit flat standing up. Use a sharp knife to slide down near the core for the kernels to be sliced off. It is easier to do this inside of a bowl so they don’t go everywhere. Keep in mind these will stay firmer than canned would but is a nice touch.

Variations

1. You could make this dairy free with lactose free sour cream, Greek yogurt or cream style corn. Mashed bananas are another alternative but will make it much sweeter.
2. Frozen corn would need to be defrosted. You can do this in a bowl for 1 minute stirring halfway thru just to remove the ice and thaw before adding.
3. Plant based vegan butter can be used instead, just realize that this tends to taste more like unsalted varieties so you might want to add a pinch more salt into the mix.
4. If you wanted to make this cheesy you could sprinkle a handful of cheddar on the top after minute 25 to melt on the top.
5. You could make these as cornbread muffins by spraying a muffin pan, filling 3/4 of the way full for about 20 minutes or firmed in the center.

How to save leftover cornbread pudding

If you have some left allow it to cool. We store it just like our Breakfast Bread Pudding by putting it into a sealed container that has as little air in it as possible so it doesn’t dry out. To reheat just microwave for 30 seconds, slice piece in half for another 30 seconds or until warmed.

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