Southern Cornbread Pudding Casserole

Name: Southern Cornbread Pudding Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 eggs; 1 cup sour cream; 2 cups whole kernel corn (drained); 2 cups creamed corn; 1/2 cup butter (melted); 1 package cornbread/corn muffin mix; 1/4 teaspoon smoked paprika

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Our old fashioned SOUTHERN CORNBREAD PUDDING CASSEROLE is an easy and stress free way to get cornbread pudding right every time. We use cornbread mix with creamed and whole kernel corn and some creamy ingredients to make it perfect every time!

This is a simple dump, mix and cook recipe that is foolproof and works beautifully. No more runny cornbread pudding!

A serving of golden-brown corn casserole on a blue and white patterned plate with a spoon, in front of a baking dish filled with more of the casserole.

Lots of southern recipes are ones that come from doing a whole lot with very little. This recipe follows that same premise in the way that we take a simple vegetable like corn that is plentiful, and make it into something delicious and filling. This is one of those dishes that you’re not sure if it’s a side or a dessert and we like it that way!

Just like our BACON CORNBREAD SALAD, this is a great dish to have at a picnic or BBQ but really where it shines is on your holiday table. While simple, sweet recipes like this one are so nostalgic and bring back so many memories of my family around the holiday table. I am sure you have those too!

Ingredients

We take a quick little shortcut and use a cornbread mix for this. You can also substitute your favorite dry ingredient cornbread mix too if you wanted to use that instead. Other than that, this recipe follows a Buttered Home tradition of using simple, staple ingredients.

A serving of baked corn pudding on a blue and white patterned plate with a spoon, in front of a blue baking dish on a wooden table.

What You’ll Need

Fresh, frozen or canned WHOLE KERNEL CORN.
Fresh, frozen or canned CREAMED CORN.
CORNBREAD OR CORN MUFFIN MIX– regular box (8.5 oz).
2 EGGS & SMOKED PAPRIKA
8 oz. SOUR CREAM
BUTTER, 1 stick

See recipe card for full ingredient list and quantities.

Instructions

The prep on this one is my favorite kind! Dump, mix and cook! Quick to put together means quick to get to eat!

Preheat the oven to 350°

A person holds a small bowl with two cracked eggs above a large speckled mixing bowl on a wooden surface, surrounded by ingredients including sour cream, canned corn, shredded cheese, and a box of cornbread mix.

In a large mixing bowl, add in eggs and whip gently.

A hand holding a container of Daisy sour cream over a speckled mixing bowl filled with beaten eggs; nearby are opened cans of corn, melted butter, a red-handled spatula, and a box of Jiffy corn muffin mix.

Add in the sour cream.

A person holds a can of whole kernel corn and a can of creamed corn over a mixing bowl containing a yellow mixture, with Jiffy corn muffin mix, a spatula, and a bowl of grated cheese nearby.

Mix in whole kernel corn (drained if using canned) and creamed corn.

A person pours melted butter into a bowl containing eggs and corn while holding an opened can of corn. A red spatula, can lid, and cornbread mix packet are on the wooden countertop.

Melt one stick of butter and allow it to cool slightly. Mix in with corn mixture.

A person is holding a box and pouch of Jiffy corn muffin mix over a bowl of partially mixed batter on a wooden surface. The person is wearing bracelets and a watch.

Add in one whole cornbread or corn muffin mix. About 8.5 oz package.

A person holds an empty mixing bowl with batter residue in one hand and uses a spoon to spread batter evenly in a rectangular baking dish on a wooden surface. A red spatula rests nearby.

Mix well just until cornbread mix is blended in. Do not over mix.

A person holds a small jar labeled “Smoked Paprika” above a blue baking dish filled with an uncooked, creamy mixture on a wooden countertop.

Pour mixture into a lightly greased casserole dish. Sprinkle top with smoked paprika.

A blue rectangular baking dish filled with a creamy casserole topped with a layer of red paprika, placed on a wooden cutting board.

Bake uncovered for about 45 minutes or until set and a cake tester comes out clean.

A close-up view of a baked cornbread casserole in a metal baking dish, showing a golden brown, slightly crispy top with some darker browned areas. A portion is missing from the upper left corner.

Allow to cool slightly. Serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Corn is one of those sides that is fabulous buttered and served as is. This is a perfect way to shake your corn game up a bit or even use leftover corn. Recipes like this give a home cooked feel in a pinch. Every bite will take you back to Grandma’s table.

Variations and Substitutions

I love to tell folks to make recipes their own. Like me, some have been cooking a long time and our recipe box is filled with good old standbys. Sometimes it can be hard to make something new so we have a few suggestions on how you can change or add to this delicious recipe. For more Thanksgiving ideas, check out our TOP 75 THANKSGIVING SIDE RECIPES.

MAKE IT SPICY– I love Mexican cornbread. It is a no brainer to me to make this into a spicy version using jalapeño peppers or red or chili peppers or even just some green or red onion. Just that addition alone can change this in a big way.
ADD CHEESE – I don’t know any recipe that hasn’t been better by adding cheese. Some great ones to add into this would be havarti, gouda or even Swiss. This is a sweet dish so these cheeses would add a little balance. I would add about half a cup, or just follow your heart here!
MAKE IT WITH BACON – Like cheese, I can’t think of a recipe that didn’t just get elevated by using bacon. Cook up a few pieces and crumble and add it in!

A serving of baked corn casserole with visible corn kernels on a blue and white patterned plate, with a serving spoon beside the food.

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Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

How to Make ahead and Store It

This is great to make ahead but be sure you cook it, cool it and reheat it in a warm oven. I would not mix ahead and store without cooking because the cornbread mix will swell and it will not be as creamy.

To store: allow to cool to room temperature and place in an airtight container in the refrigerator for up to a week. Freezing is a good option. Cool completely and store in a freezer safe container. Will last in the freezer for about a month.

A close-up of two pieces of cornbread with visible corn kernels on a blue and white patterned plate, sitting on a wooden surface. A metal baking pan is partially visible in the background.

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A serving of baked corn casserole on a blue and white plate with a spoon, placed in front of a metal baking dish on a wooden surface.

Southern Cornbread Pudding Casserole

This Southern Cornbread Pudding Casserole is a delicious, old fashioned side dish. We take your everyday whole kernel corn and creamed corn and add some creamy goodness to it to make this nostalgic recipe. Just like grandma made it!

Prep Time 5

Cook Time 45

Total Time 50

Serving Size

Ingredients

2 eggs
1 cup sour cream
2 cups whole kernel corn drained
2 cups creamed corn
1/2 cup butter melted
1 package cornbread/corn muffin mix
1/4 teaspoon smoked paprika

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Instructions

Preheat oven to 350°. In a mixing bowl, whip eggs, add sour cream and whole kernel and creamed corn. Mix well.
2 eggs, 1 cup sour cream, 2 cups whole kernel corn, 2 cups creamed corn
Add in whole package of cornbread mix and butter. Mix just until combined. Do not over mix.
1 package cornbread/corn muffin mix, 1/2 cup butter
Pour into a greased casserole dish and spread evenly. Sprinkle smoked paprika on top. Bake for 45 minutes or until center is set and a cake tester comes out clean. Allow to cool a bit, serve and enjoy!
1/4 teaspoon smoked paprika

See How To Make It!

Notes

**Pro tip** Do not mix too far in advance. The corn meal will absorb all of the liquid and the pudding will not be moist enough. Mix right before ready to cook. If you need to make in advance, cook according to directions, cool completely, cover and store in the refrigerator. Reheat gently in a warm oven until warm in the center.

What to serve with this Cornbread Pudding Recipe:

Instant Pot BBQ Pulled Pork Tenderloin

Instant Pot Baby Back Ribs

Low Carb Easy Creamed Spinach Recipe

Instant Pot Italian Sliced Beef with Peppers and Onions

🍴 PRO TIP!

This Southern Cornbread Pudding is great as is. If you didn’t have sour cream, you can use heavy whipping cream or even plain, unsweetened greek yogurt in its place.

🗹 RECIPE FAQ’S

Can I make this in the crock pot?

The wonderful and magical crock pot really is a small slow cooking oven! Yes, you can mix it up according to our directions and pour it in after lightly coating the liner with cooking spray. Bake it on low for 4 hours or high for 2. Just until the center is set and a cake tester comes out clean.

Can I mix this up ahead of time?

I would not. Corn meal tends to absorb any liquid it comes in contact with quickly. If you mix ahead and wait too long to bake it will absorb the eggs and creamy ingredients and come out too dry. If you need it later, cook, cool and then store it until you need it.

Should I mix the dry and wet ingredients seperately?

There really is no need. In fact, you really don’t even really need a mixing bowl. This is good to mix right in your greased casserole dish! Top with paprika and bake!

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