Paula Deen Cornbread Pudding Recipe

This Paula Deen Cornbread Pudding Recipe is a creamy and sweet recipe, which is made with cornbread mix and creamed corn. It’s the perfect holiday side dish, ready in about 50 minutes.

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Paula Deen Cornbread Pudding Ingredients

2 eggs
1 cup sour cream
1/2 cup butter, melted
1 (15.25-ounce) can whole kernel corn, drained
1 (14.75-ounce) can creamed corn
1 (8.5-ounce) box cornbread mix (like Jiffy)

How To Make Paula Deen Cornbread Pudding

Prep the Oven and Dish: Preheat your oven to 350°F. Grease a 3-quart casserole dish with cooking spray.
Combine Wet Ingredients: In a large bowl, combine the eggs, sour cream, melted butter, the drained can of whole kernel corn, and the can of creamed corn.
Add Cornbread Mix: Stir the dry cornbread mix into the wet ingredients until just combined. Do not overmix.
Bake the Pudding: Pour the mixture into the prepared casserole dish. Bake for 40-45 minutes, or until the edges are golden brown and the center is set. Serve warm.

Recipe Tips

How do I know when the cornbread pudding is done? The pudding is cooked when the edges are golden and pulling away from the sides of the dish, and the center is mostly set. It should have a slight jiggle to it. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Can I make this ahead of time? Yes, this is a great make-ahead dish for the holidays. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
Can I add cheese to make it savory? Absolutely. For a savory twist, you can stir in 1 cup of shredded sharp cheddar or pepper jack cheese and a diced jalapeño into the batter before baking.
What kind of cornbread mix is best? A standard box of Jiffy corn muffin mix is the classic choice for this recipe and provides the perfect balance of sweet and savory.

What To Serve With Cornbread Pudding

This creamy, sweet side dish is a holiday staple and pairs perfectly with:

Roasted turkey or chicken
A glazed holiday ham
BBQ pulled pork or brisket
A bowl of hearty chili

How To Store Cornbread Pudding

Refrigerate: Store leftovers, covered, in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Freeze: You can freeze the baked and cooled pudding. Wrap it well in plastic wrap and then foil. It will keep for up to 3 months. Thaw in the refrigerator before reheating.

Cornbread Pudding Nutrition Facts

Calories: 350 kcal
Protein: 8g
Fat: 20g
Carbohydrates: 35g
Sodium: 650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is cornbread pudding supposed to be soft in the middle?

Yes, it’s called a “pudding” because of its soft, moist, and custard-like center. It should not be dry and crumbly like traditional cornbread.

Can I use homemade cornbread instead of a mix?

This recipe is specifically designed for the texture and sweetness of a boxed cornbread mix. Using crumbled homemade cornbread would result in a very different, more stuffing-like texture.

Can I bake this in a different sized dish?

Yes. You can use a 9×13-inch pan for a thinner pudding, but you will need to reduce the baking time. Start checking for doneness around 30-35 minutes.