CORNBREAD PUDDING

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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 8 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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