Recipe

Cornbread Pudding

A buttery, baked cornbread side with crisp edges and a soft, spoonable center.

By Matt Campbell

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4.8

A golden baked cornbread pudding in a black cast iron skillet on a simple kitchen table, with a serving spoon scooping out a custardy portion

Cornbread pudding is what happens when cornbread decides to put on something cozy and stay in. It is rich and tender like a savory bread pudding, but still gives you those browned, buttery edges that make you hover near the pan with a spoon.

This version keeps the ingredients easy and the vibe low-drama: cornbread mix, eggs, milk, corn, sour cream, butter, and a few pantry staples. You can serve it with chili, barbecue, roasted chicken, or basically anything that needs a warm, slightly sweet, slightly savory sidekick.

Cornbread mix, eggs, milk, sour cream, canned corn, butter, sugar, and a whisk laid out on a bright, neutral kitchen counter for making cornbread pudding

Why It Works

Crisp edges, tender center: Baking in a buttered dish gives you that golden perimeter while the middle stays rich and spoonable.
Big corn flavor without extra work: Whole kernel corn adds sweetness and pop, and a little sour cream keeps everything tender.
Forgiving and flexible: Want it cheesier or spicier? Easy add-ins below, and it still holds up even if you bake it a few minutes longer.
Perfect make-ahead side: It reheats well and is even better the next day when the flavors settle in.

Pairs Well With

Storage Tips

Refrigerate: Let the pudding cool completely, then cover the baking dish or transfer to an airtight container. It keeps well in the fridge for up to 4 days for best quality (always use your best judgment with leftovers).

Reheat: For best texture, reheat in a 325°F oven, covered with foil, until warmed through, about 15 to 20 minutes. You can microwave single portions, but the edges will soften.

Freeze: Wrap tightly and freeze for up to 2 months for best quality. Thaw overnight in the fridge, then reheat covered in the oven. If it looks a little dry after thawing, a small splash of milk over the top before reheating brings it back.

A glass food storage container filled with leftover cornbread pudding on a bright, neutral kitchen counter with the lid set beside it

Common Questions

Is cornbread pudding sweet or savory?

It can be either, but this one sits right in the middle: lightly sweet, buttery, and savory enough to live comfortably next to barbecue, greens, or chili. If you want it more dessert-like, bump the sugar up to 1/3 cup and add a pinch of cinnamon.

Can I make cornbread pudding with leftover cornbread?

Yes, and it is a great way to use it up. For the dry base, start with about 12 ounces (340g) crumbled baked cornbread (usually around 5 to 6 cups, depending on how dense it is), then adjust from there. If your leftover cornbread is very moist or very sweet, you may need a little less milk.

Then add the wet ingredients and aim for a thick, scoopable batter that slowly settles in the dish. If it looks dry and stiff, splash in a little more milk. If it looks soupy, add a bit more cornmeal or a handful more crumbles and let it sit 5 minutes before baking.

Why is my cornbread pudding runny?

Usually it needs more bake time or a longer rest. Bake until the edges are set and the center no longer looks wet. A knife should come out with moist crumbs, and the center should have only a slight wobble (not a slosh). If you have an instant-read thermometer, aim for about 190 to 200°F in the thickest part of the center, making sure the tip is not touching the pan. Also, if you cut it too hot, it can seem looser, so give it 10 to 15 minutes to rest.

How do I get crispier edges?

Cast iron is your friend. Preheat the skillet in the oven for 5 to 7 minutes, then add the butter so it sizzles before the batter goes in. Also, do not cover while baking.

My top is browning too fast. What should I do?

Tent it loosely with foil for the last 10 to 15 minutes. You want a golden top, not a scorched one, and the foil gives the center time to finish setting.

Can I use cream-style corn?

You can. Swap the drained kernels for 1 can (14.75 to 15 ounces) cream-style corn for an even softer center. Use the same doneness cues as your guide (edges set, center with a slight wobble). It may take 5 to 10 minutes longer, depending on your pan.

Can I add cheese or jalapeños?

Please do. Add 1 cup shredded cheddar and up to 1 minced jalapeño (seeded if you want less heat). A handful of sliced scallions is also a great move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or 9-inch cast iron skillet
Mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Nonstick spray or extra butter for greasing

I used to think cornbread had two settings: baked in a pan or baked in a skillet. Then I met cornbread pudding, which is basically cornbread’s softer, richer cousin who shows up to the cookout with a casserole dish and somehow steals the whole table’s attention.

It is the side I make when I want comfort food without a big production. Stir, pour, bake, and suddenly the kitchen smells like butter and toasted corn. Also, I have zero shame about eating a spoonful straight out of the dish while it is still warm. Consider that your official permission slip.