CORNBREAD PUDDING

Cornbread pudding is like spoon bread.  You can cut it or just dip it out with a spoon and slather it with butter.

This Cornbread Pudding is a great twist on regular cornbread.  My family loves it. This makes a very light and fluffy cornbread pudding casserole. I can eat it like cake! Serve this with my recipe for Crockpot Three Bean Barbecue with Sausage for a great meal.

Cornbread pudding makes a great dish to take to any event or make it for any occasion.

2 cups yellow self-rising cornmeal mix (I use Martha White) or 2 cups yellow self-rising cornmeal (See note below as to how to make self-rising cornmeal mix or self-rising cornmeal if you can’t find it in your area)

1 (15.25 ounce) can whole kernel corn, drained

1 (14.75 ounce) can cream style corn

2 eggs

1 stick butter or margarine or 1/2 cup or 8 tablespoons, melted

1/4 cup green onion, chopped (can use regular onion)

1 teaspoon salt

1/2 cup buttermilk

2 cups shredded cheddar cheese, divided (Can use any kind of cheese you like)

Mix cornmeal with whole kernel corn and cream style corn with a spoon;  add eggs and butter and continue mixing.  Add onion, salt, buttermilk and 1 cup of the shredded cheese.  Pour into a sprayed casserole dish.The one above is a 10 x 10 dish.  Sprinkle remaining cup of shredded cheese on top.  Bake in preheated 400 degree oven 35 to 40 minutes until brown on top.  Makes about 12 large servings.

Note:  If you can’t find self-rising cornmeal mix or self-rising cornmeal, you can make your own using regular cornmeal.  See below:

For 1 cup self-rising cornmeal mix combine the ingredients below.

3/4 cup cornmeal

3 tablespoons flour

1 tablespoon baking powder

1/2 teaspoon salt

For 1 cup self-rising cornmeal combine the ingredients below:

3/4 cup cornmeal plus 3 tablespoons

1/2 teaspoon salt

1 tablespoon baking powder

Print Recipe
5 from 9 votes

Cornbread Pudding

This Cornbread Pudding is a wonderful addition to any meal. We love this delicious side dish!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American, southern
Keyword: Cornbread Pudding
Servings: 12 servings

Ingredients

  • 2 cups yellow self-rising cornmeal mix I use Martha White
  • 1 15.25 ounce can whole kernel corn, drained
  • 1 14.75 ounce can cream style corn
  • 2 eggs
  • 1 stick butter or margarine or 1/2 cup or 8 tablespoons melted
  • 1/4 cup green onion chopped (can use regular onion)
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups shredded cheddar cheese divided (Can use any kind of cheese you like)

Instructions

  • Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.
  • Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings (I use a 10X10 baking dish)

 
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42 Comments

  1. I made this yesterday to go with black eyed peas and greens. It was DELICIOUS. I didn’t have a big enough casserole so I did it in a cast iron skillet. I will definitely make it again.
    Thank you for all your wonderful recipes and hard work of sharing them!! 5 stars

  2. Since I have not been able to find self-rising cornmeal mix or self-rising cornmeal in the grocery stores in Washington around me, what is the difference between cornmeal and cornmeal mix? The only difference I can see is the flour. Which one works best?

  3. I’d love to make this as muffins. Any ideas on how many it should make and baking time would be oh so appreciated. TIA

    1. I have not tried it as muffins so would hesitate to advise you. This is more of a pudding than a bread or muffin.

  4. I made this for a potluck, and there were only a few crumbs left over. A success! I made the self-rising mix (times 2) to make the recipe. A teaspoon of salt in total. When I went to make the whole recipe which calls for another teaspoon of salt, I instinctively cut it back by a half. Next time, I’ll probably totally eliminate this second teaspoon of salt. Have you had any other comments about too much salt? I used unsalted butter. I use your recipes more than any other site. Thanks!!5 stars

    1. No, I have not had any other comments but you are probably like me. I don’t like a lot of salt in anything and most times just leave it out completely when cooking for my family. Anytime, I leave it out on here I always get asked why no salt so I add it to the recipe. I feel that is something you kind of have to judge for yourself. My mother and sister always added so much salt you would thirst to death after eating something they made. They both took medicine for high blood pressure. I have never used salt except in a recipe I am making for the first time so I can post it on here. I have never had a problem with my blood pressure. I don’t miss it at all. Thank you for being a part of the site. So happy you enjoy the recipes.

  5. is this like a corn casserole, I have tried the corn casserole, but it was sweet with a crispy topping, do you have a recipe for anything like that, thanks in advance. I love all your recipes

  6. I grew up in KY and these southern foods, really appreciate the recipes as I love to cook and can’t remember all of moms recipes.

  7. This sounds delicious have got to try it, “pimarine will try anything once”, will let yall know how it truns out.

  8. Totally delicious !!! My husband and children want to know when I will be making it again !!! Thanks for the recipe 🙂5 stars

    1. I should have added to my comment that I do not use the whole corn, I only use cream cornand I’ve always made it in my cast iron skillet but I’m sure you can use it in any kind.

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