Cornbread Pudding

cornbread pudding topped with green scallions

The Spruce / Jennifer Perillo

Prep: 20 mins
Cook: 27 mins
Total: 47 mins
Servings: 8
Nutrition Facts (per serving)
379 Calories
23g Fat
34g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 379
% Daily Value*
Total Fat 23g 29%
Saturated Fat 11g 54%
Cholesterol 112mg 37%
Sodium 771mg 34%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 11g
Vitamin C 3mg 16%
Calcium 175mg 13%
Iron 2mg 9%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, moister 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.

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 canola oil, or grapeseed oil

  • 1/4 cup scallions, chopped, white and green parts separated

  • 1 (10-ounce) bag frozen corn

  • 1 1/4 cups cornbread mix

  • 1 teaspoon salt

  • 3 large eggs, lightly beaten

  • 6 tablespoons butter, melted

  • 1/3 cup milk

  • 1 1/4 cups cheddar cheese, shredded

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F with a rack in center.

    ingredients for cornbread pudding
    The Spruce / Jennifer Perillo
  2. Generously grease the sides and bottom of a 1 1/2-quart casserole dish with butter or cooking spray.

    buttered casserole dish for cornbread pudding
    The Spruce / Jennifer Perillo
  3. 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.

    sauteing corn and scallions for cornbread pudding
    The Spruce / Jennifer Perillo
  4. In a medium bowl, add the cornbread mix and salt; whisk until well blended.

    mixing flour and cornbread mix for corn pudding
    The Spruce / Jennifer Perillo
  5. 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.

    mixture for corn pudding
    The Spruce / Jennifer Perillo
  6. Stir in the corn, scallions, and half of the cheese.

    mixture for corn pudding
    The Spruce / Jennifer Perillo
  7.  Spoon into the prepared casserole dish and top with remaining cheese.

    cornbread pudding mixture poured into casserole dish
    The Spruce / Jennifer Perillo
  8. Bake until pudding is set and top is golden brown, 35 to 40 minutes.

    baked cornbread pudding
    The Spruce / Jennifer Perillo
  9. Garnish with the green scallions.

    cornbread pudding topped with green scallions
    The Spruce / Jennifer Perillo