Cornbread pudding is the best of both worlds when you’re torn between serving corn pudding or spoon bread, both favorite Southern side dishes. Corn pudding is a dense, eggy, corn-laden casserole, in contrast to its light, ethereal cousin spoon bread, a souffle-like side with kernels of corn suspended between a mostly cornmeal filling.
This cornbread pudding combines the best of both recipes into a hearty but not too heavy casserole, more moist than your average cornbread but not custardy like a pudding, making it worthy of holiday celebrations but humble and easy enough for weeknight dinners alike. Traditionally, cornbread pudding is made using boxed cornbread mix. With minimal effort, we’ve created a truly homemade recipe, using cornmeal, flour and baking powder.
We’ve created the recipe using frozen corn to ensure you can make this cornbread pudding year round, but feel free to use fresh corn when it’s in season or even canned whole kernels in a pinch (plain, not creamed). Substitute 1 2/3 cups fresh corn or drained, canned corn for the 10 ounce bag of frozen kernels called for in the recipe.
Cheddar cheese offers a salty, sharp contrast to corn’s natural sweetness. For a more mild flavor, you can use monterey jack or fontina cheese, or add some mediterranean flair and swap in feta cheese.
- 1 tablespoon neutral oil (such as canola or grapeseed)
- 1/4 cup scallion whites (chopped with green parts saved for garnish)
- 1 (10-ounce) bag frozen corn
- 1 1/4 cup cornbread mix
- 1 teaspoon salt
- 3 eggs (lightly beaten)
- 6 tablespoons butter (melted)
- 1/3 cup milk
- 1 1/4 cups cheddar cheese (shredded)
Gather the ingredients. Preheat the oven to 400 F with a rack in center.
Generously grease the sides and bottom of a 1 1/2-quart casserole dish with butter or cooking spray.
Heat oil in a medium skillet over medium-high heat. Add scallion whites and corn. Cook until fragrant and corn is cooked through, 2 to 3 minutes. Remove from heat and set aside to cool for 5 minutes.
In a medium bowl, add the cornbread mix and salt; whisk until well blended.
Add the eggs, butter, and milk to the bowl with the cornmeal mixture. Using a fork, stir together until the wet and dry ingredients are completely combined, with no visible traces of flour or cornmeal.
Stir in the corn, scallions, and half of the cheese.
Spoon into the prepared casserole dish.
Bake until pudding is set and top is golden brown, 35 to 40 minutes.
Garnish with the green scallions.